CHOCOLATE AND POMEGRANATE MID-COOKED

Preparation

1. Preheat the oven to 240 °. Melt the 100 g of chocolate and margarine
2. Whisk the eggs and sugar, mix them with the melted chocolate, then incorporate 20 g of flour, stirring well to obtain a smooth cream.
3. Brush the 6 mussels with margarine
4. Fill each mold a third, place 2 squares of chocolate in the cream, then pour the rest on top.
5. Bake for 10 min. Let it cool down before unmolding. 6. Serve the half-cooked with the pomegranate seeds.

Have a good meal .