In medium heat, melt all but 2 dark chocolate pieces and salt-free butter.

Put 3 eggs and sugar in a large bowl and mix vigorously,

Mix flour, slowly dividing. I sifted it in.

Add melted chocolate to egg mixture and mix.

Mix and add a pinch of salt, but not too much. Add just a little bit to keep it sweet.

Spread butter all over the ring with your fingers.

Cut the parchment paper into ring sizes and attach it to the ring.

Place parchment paper on the tray, and position the ring. Pour in the chocolate, leaving 1cm to spare.

Place 70% of the dark chocolate in the middle of the pongdang ochocola and gently push it in with chopsticks.

If you push too much, the chocolate may sink down, so just cover it with a little bit of chocolate.

Put it in oven convection mode 170 degrees for 10 to 15 minutes. I only need 13 minutes. The outside is cooked around the ring, and the center is undercooked, so when you move, you can move it like pudding.

After cooling it down, put a thin tool such as a knife under the ring and take it out of the oven tray. If you take out the ring first and peel off the parchment paper, you're done with pongdang ochocola!

The exact French name of the dessert is "Moelle O'Chocolat"! Moelle means soft. a soft, sticky dessert. Enjoy your meal!