Summary

Ingredients

• 150 g dark chocolate or milk chocolate
• 100 g butter
• 2 medium egg (s)
• 2 egg yolks
• 60 g suar
• 2 tablespoon flour
• fat
• possibly sugar for the molds

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Instructions

1. Grease ovenproof molds or a muffin tin and sprinkle with sugar.
2. Chop chocolate and butter over low heat, melt in a saucepan and then let cool.
3. Beat eggs, egg yolks and sugar with a whisk for about 5 minutes until creamy. First sift the flour over it and then fold in. Then fold in the chocolate.
4. Distribute the mixture in the molds, each filling approx. 3/4 and place on the wire shelf of the oven. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 7 - 15 minutes, making a stick test every now and then if you are unsure about the time. Should be baked on the outside, but still runny in the core.
5. Take the cakes out of the oven and turn them onto a dessert plate. Decorate with vanilla ice cream and fruit as desired and serve immediately.