This is my interpretation of a recipe that was created for bitter chocolate lovers like me. The taste is tart.
Ingredients:
chocolate (72%) – 150 gr
butter – 75 g
flour – 30 g
egg – 2 units
cocoa powder – 13 g
granulated sugar – 55 g
Butter and cocoa for sprinkles
Preparation:
Preheat the oven to 200 degrees, in convection mode.
Eggs should be whipped with sugar, meanwhile melt chocolate with butter in a steam bath (you can directly over low heat) mass should not be hot, do not overheat, just melt.
Combine egg and chocolate mixture.
Add flour and mix well.
Butter our baking pans and sprinkle with cocoa.
The recipe suit for 3 pans. The diameter is 8 cm.
Wrap the bottom of the molds with baking foil or foil (you can use a cupcake tin).
Pour 2/3 of the dough into the molds and send to the preheated oven for 6-7 minutes.
The main thing is not to overdo it, the fondant dries out very quickly and you will not get a liquid center.
Take out of the oven, leave on the table for 3-5 minutes and invert onto a plate.
Serve hot with ice cream.
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