Summary

Ingredients

• 200 g chocolate, dark (dark)
• 100 g butter
• 3 egg (s)
• 2 egg yolks
• 100 g suar
• 4 teaspoons flour
• Butter and flour for the molds

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Instructions

1. Grease and flour the molds and then put them in the refrigerator.
2. For the pudding, melt the chocolate and butter in a water bath. Beat the eggs and egg yolks with the sugar for at least 4 minutes with a hand mixer on the highest setting and then mix with the liquid chocolate mass. Then sieve in the flour and stir the dough until smooth. The dough must be placed in the refrigerator for at least an hour, but a maximum of 24 hours.
3. Take the prepared molds out of the refrigerator and distribute the cooled pudding batter evenly over the 10 molds. Bake in the preheated oven at 200 ° C (top and bottom heat) on the middle rack for exactly 12 minutes. The puddings are ready when the surface is firm and easily torn. They still have to be a little runny and moist inside. After taking it out, leave it in the mold for another 2 minutes. Then carefully remove the melted chocolate puddings from the mold with a fork, possibly cutting again with a knife between the tartlet and the mold, so that the tartlet separates from the edge. It is best to serve it warm.
4. Vanilla sauce goes well with it.