Technical Stages :

• Grease 6 ramekins with melted butter.
• Chop the coating chocolate and melt it in a bain-marie.
• When melted, pour the melted butter in it and stir well.
• cremer the eggs with 40 g sugar.
• Pour the chocolate preparation on the eggs.
• Mix and divide this mixture between the 6 ramekins.
• Place in the fridge for 5 hours.
• Cut the salted butter in dice.
• Pour the remaining caster sugar and 2 Tablespoons water in a saucepan.
• Cook until you obtain a caramel.
• Remove from the heat and add the salted butter stirring to incorporate well.
• Using 2 forks back to back and dipped in the caramel, form caramel strings above a sheet of parchment paper by back and forth movement.
• Place the ramekins in hot oven at 180°C and leave to bake 12 minutes.
• When removed from the oven, leave to cool for about 10 minutes and flip them onto a dessert plate.
• Decorate with caramel strings.
• Serve immediately along with a chocolate sauce or a crème anglaise.