Preheat the oven to 230 ° C top / bottom heat. Grease four molds about 8 cm in diameter (e.g. muffin molds).
Heat the chocolate with the oil in a double boiler until the chocolate is completely melted. Add the sugar and stir until it has dissolved. Beat the eggs well and stir into the chocolate mass. Sift the flour and pull in as well.
Distribute the mixture evenly on the molds. Bake for only 8-10 minutes so that the core is still liquid. Take out of the oven and let rest for another 2-3 minutes.
Arrange and serve while still warm. A ball of walnut ice cream or a fruit mirror on which the tartlet is served goes very well with this.
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