1. Butter and flour 6 ramekins, turn and tap to remove excess flour.

2. Mix the custard cream with saffron, cover with plastic wrap and refrigerate.

3. In a large container, break the chocolate into pieces and melt in a double boiler.

4. Remove from heat. Incorporate the warm coffee and 125 g of butter in pieces; mix.

5. Add the egg yolks one by one to the preparation, 40 g of flour and the egg whites beaten with sugar.

6. Preheat the oven to 200°C.

7. Fill the ramekins with the chocolate mixture up to ½ cm from the edge; bake for 8 minutes.

8. Remove from the oven. Unmold the cakes onto 6 dessert plates, surround with cold saffron cream and sprinkle with bitter cocoa before serving.