A soft and greedy sweet, which is not only easy to make but it is easy to remember the ingredients: quatre quarts refers to the fact that the ingredients will have the same doses, just weigh the eggs and take this dose as a reference for weighing flour, sugar and butter.
With an electric whip, beat the eggs with the sugar until a mixture is obtained. Then combine the sifted flour and yeast, always stirring.
Apart, merge the broken chocolate into a bain-marie, then combine the butter, stirring occasionally, to obtain a homogeneous mixture. Incorporate the melted chocolate into the egg and flour mixture, stirring well. Add the drops of chocolate and pour the dough so obtained into a slightly plum cake mold.
Cook at 170 ° for 45 minutes. Bend and let cool. Meanwhile, melt the chocolate into a bainmarie. Keep warm. Before serving the sweet, cover it with lukewarm chocolate and serve.