Chocolate cakes with liquid centers

Warm, soft and sticky chocolate cakes. Perfect for fixing chocolates everywhere. A sweet and bittersweet chocolate is essential to the success of these cakes.

Ingredients

½ cup butter

4 (1 ounce) sweet and bittersweet boxes

2 eggs

2 egg yolks

¼ cup white sugar

2 teaspoons of all-purpose flour

Instruction Checklist

Step 1
Preheat the oven to 450 ° F (230 ° C). Butter and flour four cups of ramen or custard.

Step 2
Heat butter and chocolate in the top half of the double boiler over boiling water, until the chocolate has almost completely dissolved.

Step 3
Beat eggs, egg yolks, and sugar together until light and thick.

Step 4
Whisk melted chocolate and butter together. While beating, pour the chocolate mixture slowly into the egg mixture, then whisk the flour in the flour and mix until it just mixes.

The fifth step
Divide the mixture between the four molds and bake at 450 ° F (230 ° C) for 6 to 7 minutes. The cake centers will remain very smooth. Turn the cakes over the serving dishes, leave them for 15 seconds, then spread them out. Serve immediately with fresh whipped cream, if desired.