Recipe by chef Roland Menard of Manoir Hovey

First step

1. Melt the dark chocolate and butter in a double boiler.
2. In a bowl, whisk the egg with the sugar and salt until light and pale.
3. Sift the flour and cocoa powder.
4. Mix the melted chocolate into the egg-sugar-salt mixture.
5. Mix in the dry ingredients one at a time: flour and cocoa powder, white and milk chocolate chips.
6. Lightly grease a 12 x 27 cm pan (4 1/2 x 11') pan. Line with parchment paper. Pour in the batter.
7. Bake in a 150° C (300° F) oven for about 10 minutes. Remove from the oven and set aside.

Reduce the oven temperature to 135° C (275° F) for the second step.

Second step

1. Heat the butter and cream in a saucepan.
2. Add the dark chocolate chips to the hot cream.
3. Beat the eggs with the sugar and a pinch of salt until light and foamy.
4. Fold the chocolate mixture into the egg mixture.
5. Pour into the pan on top of the previously cooked cake.
6. Return to the oven for 40 minutes.
7. Let cool completely before cutting.

Caramel Sauce with fleur de sel

1. In a saucepan, caramelize the sugar over medium heat.
2. In another saucepan, heat the cream with the butter and salt.
3. Once the sugar is caramelized, pour the hot cream into the mixture.
4. Let cool.

Serving

1. Reheat the chocolate slice portions for a few minutes.
2. Place a little caramel onto each plate; serve the rest on the side.
3. Serve with a vanilla profiterole.