Prepare all the ingredients.

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.