Chocolate cream (Slideshow version)
Stage 7/8 : 35 min.
If froth has formed on the surface of the cream while standing, skim this off and discard.Divide the cream between the ramekins, then stand them in a large deep oven tray or dish, or in the lèchefrite of your oven. Fill the tray with boiling water to come about halfway up the ramekins.
Cook for about 35 minutes, until the cream is just set but still trembling a little in the centre (it is important not to overcook this cream otherwise it will become stiff and start to dry out).