kitchen and chemistry

For a 30 cm diameter :
400 g dark chocolate
300 ml cream
100 ml milk
2 eggs
tart pastry
Preparation : cook well the tart pastry .Meanwhile melt on a water bath the chocolate and pour in it the cream previously boiled with milk .Last fold the eggs , one per time , building in much air as possible .Pour the mixture on the pastry and cook it at 110° C for about 40 min .The cake is ready when , shaking it gently , the chocolate creme tremble like a pudding .Enjoy it!