1. Preheat your oven to 220°C (425°F).
2. In a saucepan, melt the chocolate (broken into pieces) and the butter (cut into pieces). Stir regularly until smooth.
3. In a bowl, beat the eggs with the granulated sugar. Add the flour and mix well.
4. Once the chocolate-butter mixture is melted and smooth, pour it into the bowl and mix thoroughly.
5. Fill the silicone muffin molds about two-thirds full, after greasing them with oil.
6. Bake for 8 to 10 minutes, depending on your oven – be sure to keep an eye on them! For a perfect result, I find that leaving the mini-molten cakes in the oven for 9 minutes at 220°C (425°F) gives a crispy surface and a gooey center.
7. Allow the mini-molten cakes to cool before removing from the molds. Serve them as they are, or for a more indulgent treat, add a scoop of vanilla ice cream or some custard on top.
ADVERTISEMENT
These mini-molten cakes are a delightful way to end any meal, and their small size makes them perfect for impressing your guests. Enjoy the rich, chocolatey flavor and the satisfyingly gooey texture – you won’t be able to have just one!
ADVERTISEMENT