John Myers
Ingredients for 6 servings:
- 150 g chocolate, dark chocolate -66%
- 150 g butter
- 3 large eggs
- 3 large egg yolks
- 140 g powdered sugar
- 1 pinch of salt
- 70 g wheat flour, type 405
- Butter, for the molds
- Sugar, for the molds
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Butter and sugar small soufflé dishes (approx. 150 ml capacity) well, then chill. Melt the chocolate and butter over a pan of hot water, then cool slightly. Whisk the eggs and egg yolks in a bowl. Stir in the sugar, salt, chocolate mix, and flour. Pour the batter evenly into the dishes (they won’t be completely full). The dessert can be prepared up to this point a day in advance; in this case, store in the refrigerator. Preheat the oven to 230°C. Bake the cakes for approximately 14-17 minutes**, until firm on the outside but still have a liquid center. Loosen the cakes all around with a knife, remove them from the dish (no waiting time is necessary), and place them upside down on a plate, ensuring the surface is still on top during baking. Serve with vanilla ice cream. Delicious! The only drawback: the portions are too large, making it almost impossible to finish dessert after a regular meal or even as part of a set meal. Next time, try dividing the batter into more baking cups or baking it in muffin tins. **My cups went straight from the fridge to the oven and had just enough liquid after 16 minutes of baking. I found 14 minutes too short; the batter layer was too thin for me.
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