Preparation
A successful and super easy dessert! A heart of strawberry and pomegranate jam and some ginger powder for a touch of creativity.
Whisk eggs with sugar; when frothy, slowly add butter. Incorporate alternatively flour, cocoa and milk.
Add yeast and chocolate drops only at the end. Cover the internal part of cocottes with butter and flour, pour a spoon of the mix, make a wall in the middle, add 2 spoons of strawberry and pomegranate extra jam and pour more of the chocolate mix: do not completely fill the cocotte, leaving some space between the mix and the rim.
Put in oven at 180°C for approximately 25 minutes.
