|150 g||chocolate, noble bitter chocolate -66%|
|3 large||egg yolk|
|140 g||powdered sugar|
|70 g||wheat flour, Type 405|
|Butter, for the molds|
|sugar for the forms of|
approx. 25 Min.
/ Calories p. P.:
Small Soufflé Ramekins (capacity approx. 150 ml) churning and
The chocolate with the Butter over a hot water bath to melt, then allow to cool slightly. The eggs and the egg yolks in a bowl with the whisk. The sugar, salt, chocolate mixture and stir in the flour.
Pour the batter evenly into the muffin Cups (these are not filled completely). Up to this point the Dessert can be prepared 1 day in advance, in which case, store in the refrigerator.
Preheat the oven to 230°C preheat. The cakes will be approx 14-17 minutes** bake until they are on the outside, but inside is still a liquid core.
The cake to loosen all around with a knife, the shapes are falling (a waiting period is not required) and flipped back on the plate, so that the surface is baking also now back on top. Serve with vanilla icecream.
Delicious! The only drawback: the portions are too large, the Dessert
to create a normal eating or even in a menu.
Next Time try the batter more muffin Cups to divide or bake it in muffin forms.
**My shapes came from the refrigerator directly into the oven and after 16 minutes of baking time-just enough for liquid contents, 14 minutes, I was too short, the dough layer was too thin.