Melt the chocolate and butter together to 40°C.
Whisk the eggs and sugar at full speed for 5 minutes until thick white sabayon.
Sieve the flour, deZaan Crimson Red cocoa powder and baking powder.
Pour the chocolate butter mix into the sabayon by hand with a whisk gently.
Then, mix the dry ingredients with a spatula and place the mix in a piping bag.
Note: Leave aside in a bag for 10 minutes before piping for the mix to settle. Otherwise, it will be too big when baking. After 10 minutes you can pipe them. Make sure to pipe on a silpat mat and not a paper.
Bake at 170°C for 10 minutes.