Milk – 1 cup.
Natural coffee – 1 tsp.
Egg – 2 pcs.
Chocolate – 75 gr
Any fat cream – 0,5 cup
Sugar cane – 50 g
Egg yolk – 1 egg
Vanilla essence (a few drops)
Break the chocolate into pieces. Make espresso coffee – 30 ml. Warm the milk and cream without bringing it to the boil. Whisk the eggs and egg yolk with the wire whisk, add the cane sugar and a pinch of salt. Pour some of the warmed milk into the chocolate and stir until the chocolate has dissolved.
Add the chocolate mixture to the egg mixture, pour in the remaining milk and cream and stir well.
Pour in the coffee and stir the mixture again. Pour the mixture into a mould (fireproof) and cover with foil.
Put the pan into a deep pan with hot water so that the water reaches halfway up the pan!
Bake at 160 C for about 35 minutes. Let it cool and place in fridge for 2 hours.