Summary

Ingredients

• 225 g chocolate, dark, preferably 60%
• 115 g butter, soft
• 1 teaspoon vanilla sugar
• 100 g suar
• 35 g flour
• 1 pinch (s) salt
• 4 egg (s)

Also:

• Butter for the mold
• 2 tablespoon cocoa powder, unsweetened

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Instructions

1. Melt the chocolate and butter over the water bath. In the meantime, mix the vanilla sugar, sugar, salt and flour. Mix one egg at a time into the dry ingredients until a smooth batter is formed. Add the slightly cooled, liquid chocolate, stir in and beat with a mixer on the highest setting for about 4 minutes until thick and creamy.
2. Grease the wells of a muffin sheet well and sprinkle with cocoa powder, this is best done with a small sieve.
3. Fill the muffin troughs approx. 2/3 full with the batter and bake at 190 ° C top / bottom heat for 10-11 minutes. The muffin should be cake-like on the outside, but still liquid to very soft and juicy inside. Let the muffins cool a little in the muffin tray, then loosen carefully. They taste best while they are still warm. They still taste very good cold, but the core is then no longer quite as runny.
4. The amount makes about 12 pieces, is great as a dessert, e.g. dusted with powdered sugar or cocoa powder. I like to serve with whipped cream or vanilla ice cream and fresh fruit.