Butter small soufflé molds (capacity approx. 150 ml) well and add sugar, chill.
Melt the chocolate with the butter over a hot water bath, allow to cool slightly. Mix the eggs and yolks in a bowl with the whisk. Mix in the sugar, salt, chocolate mixture and flour.
Pour the dough evenly into the molds (they are not completely filled). So far, the dessert can be prepared 1 day in advance, in which case it can be stored in the refrigerator.
Preheat the oven to 230 ° C. Bake the cakes for about 14-17 minutes ** until they are firm on the outside but still have a liquid core on the inside.
Loosen the cakes all around with a knife, tumble out of the mold (no waiting time is necessary) and turn them upside down on a plate so that the surface is on top again when baking. Serve with vanilla ice cream.
Delicious! The only drawback: the portions are too big, the dessert
Hardly possible after a normal meal or even in a menu.
Next time, try to divide the batter into more molds or bake it in muffin tins.
** My molds came straight from the refrigerator into the oven and after 16 minutes of baking they had just enough liquid content, 14 minutes was too short, the layer of dough was too thin for me here.
Ingredients
Print Recipe
Pin Recipe