Creme caramel cake

18123 CREME CARAMEL CAKE INGREDIENTS 4 PEOPLE For the syrup: 6 egg yolks plus 1 whole egg, 200 g of sugar. For the cookies: 1 tablet of dark chocolate, 100 g sugar, 5 eggs. For the cover: 300 g of whipped cream sweetened, sugar to caramelize the mold. PROCEDURE Put in a saucepan the sugar and 150 ml water, Cook over high heat for about 15 minutes, to have a certain syrup consistency. Beat the 6 egg yolks and the egg and pour over the syrup, little by little, always banging. Colatelo and pour it into a mold round of 25 cm in diameter before caramelised. Bake in oven, Bain-Marie, for 15 minutes, then allow to cool in the mould. Biscuit preparation: beat the egg yolks until creamy, add the chocolate, melted in a Bain-Marie with two tablespoons of water, mix well and add the 5 egg whites. Pour the mixture into a mold of 25 cm round and cook in the oven for about 20 minutes. Put this chocolate cookie and let cool. For the cover: cover the mould with the cream and place over the chocolate cookie. Place in the refrigerator for an hour, then put.