Mini chocolate cake
Ingredients for 8 mini-moelleux:
- 120g dark chocolate
- 20g flour
- 80g caster sugar
- 80g of butter
- 2 eggs
Preparation :
– Preheat your oven to 220°C.
– In a saucepan, melt the chocolate broken into pieces and the butter cut into pieces. Mix regularly.
– In a bowl, beat the eggs with the powdered sugar. Then add the flour and mix.
– When the chocolate-butter mixture is melted and very smooth, pour it into the bowl and mix.
– Fill the previously oiled silicone muffin molds 2/3 full.
– Bake for 8 to 10 minutes depending on your oven
– watch the cooking! For my part, by leaving the mini-moelleux for 9 minutes at 220°C, the result is perfect: the fondants are crunchy on the surface and runny to the core!
– Let the mini-moelleux cool before unmolding them, then serve them as they are or, for those with a sweet tooth, with a scoop of vanilla ice cream or custard More than tasting, bon appetit friends
