Ingredients:
- 4 buttons
- 75 g of chocolate chips
- 25 g of dark chocolate
- 125 g of caster sugar
- 15 g grated coconut
- 15 g cornstarch
- 15 g flour
- 125 g of milk
- 20 g of butter
- 4 eggs
- Icing sugar

Mix 3 egg yolks 40 g sugar, 15 g cornstarch 15 g of flour and 15 g of grated coconut. Pour 125 g of milk brought to a boil, mix and cook slowly until the custard thickens.

Off the heat, add 25 g of copeux chocoloat black in the pastry cream is still warm and set aside in a bowl. Cool cover.

Butter 4 ramekins with a paintbrush. Spread a layer of granulated sugar to the walls, by turning the mold to remove the excess sugar. Be careful not to touch the inside of the mold, if the bellows will not rise.

Beat the egg whites ben incorporating air with the whip and add 75 g sugar several times.

Pour half the mixture into whites then add the remaining whites and add 75 g of chocolate chips.

Place a button in the center of the ramekins, fill the molds, level the surface, wipe the edges of the ramekins and bake at 160 ° C for 15 minutes. Add a touch of sugar.