1. Separately, melt the couverture and butter to 45-50°C.
2. Pour over the egg and milk mixture emulsifying it and making sure it stays at 40-45°C.
3. Separately, whip the egg whites with the sugar and mix it into the first batter.
4. Add the previously sifted flour, cocoa powder and baking powder, folding carefully.
5. Pour into the desired molds and bake at 180°C.
6. Set aside.

1. Bring to boil the cream with the invert sugar and the butter.
2. Pour over the chocolate and mix well using a hand blender.