Little chocolate cakes with a set, cake-like outside and a molten dark chocolate center that flows when you cut in. Best eaten warm, straight from the oven.
Ingredients
Instructions
- 1
Preheat the oven to 220 °C. Grease 4 ramekins with a small piece of the butter and dust them lightly with 1 tbsp of the flour.
- 2
Break up the chocolate and melt it with the remaining butter in a small saucepan over very low heat, stirring constantly; let cool for 5 minutes.
- 3
Whisk the eggs and sugar for 3-4 minutes until pale and foamy.
- 4
Stir the melted chocolate and the milk into the egg mixture, then sift in the remaining flour and fold with a spatula until smooth.
- 5
Fill the ramekins three-quarters full and bake at 220 °C for 9-11 minutes; the edges should be set and the centers still slightly wobbly.
- 6
Let stand for 1 minute, run a knife around the edges and turn out onto plates. Serve immediately.
Nutrition
Per serving
| Calories | 463 kcal |
|---|---|
| Protein | 10 g |
| Carbs | 36 g |
| Fat | 31 g |
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