Ingredients
- 150 g of dark chocolate
- 120 g of butter
- 3 eggs
- 100 g of sugar
- 60 g of flour
- 1 pinch of salt
- butter and cocoa for the moulds
Step-by-step
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- Put the chocolate and the butter in the mixing bowl and melt 4 min/50°C/speed 2.
- Add the eggs, the sugar and the salt and mix 20 sec/speed 4.
- Add the flour and mix 15 sec/speed 3.
- Grease the moulds with butter and cocoa and distribute the batter.
- Refrigerate the moulds 30 minutes.
- Bake at 200°C for 9 minutes so it stays liquid inside.
- Unmould carefully and serve immediately.
Tips
- Do not overdo the baking or you will lose the liquid centre.
- Serve it freshly made with a scoop of ice cream.
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