FOR THE DISHES
25g unsalted butter , for greasing
finely grated chocolate

FOR THE CREME PATISSERIE
2 tbsp plain flour
2 tsp caster sugar
½ tsp cornflour
1 medium egg yolk
1 medium whole egg
4 tbsp milk
1 tbsp double cream
25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
1 tbsp cocoa powder

FOR THE EGG WHITES
6 medium egg whites
85g caster sugar
single cream or ice cream, to serve

FOR THE GANACHE
4 tbsp double cream
50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
1 tbsp cocoa