Butter the Dariol molds, sprinkle with sugar and place in the refrigerator.
Mix the butter at room temperature with the powdered sugar until thick and creamy, gradually adding the egg yolks. Add the melted cooking chocolate.
Whip the egg whites with the granulated sugar (not too hard!) Carefully fold in the whipped egg whites and finally add the ground nuts. Pour the quantity into the Dariol molds, poach in a water bath in the tube at about 170 degrees Celsius.
Serve with chocolate sauce, whipped cream and sliced almonds.
Tip: Feel free to use better chocolate – the more delicious the result!
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