Mini chocolate cakes

Ingredients for 8 mini-moelleux:

 

* 120 g dark chocolate

* 20 g flour

* 80 g caster sugar

* 80 g butter

* 2 eggs

 

Preparation:

 

– Preheat your oven to 220°C.

– In a saucepan, melt the chocolate broken into pieces and the butter cut into pieces. Mix regularly.

– In a salad bowl, beat the eggs with the powdered sugar. Then add the flour and mix.

– When the chocolate-butter mixture is melted and smooth, pour it into the salad bowl and mix.

– Fill the previously oiled silicone muffin molds 2/3 full.

– Bake for 8 to 10 minutes depending on your oven – watch the cooking! For my part, by leaving the mini-mellows for 9 minutes at 220°C, the result is perfect: the fondants are crunchy on the surface and runny at the core!

– Let the mini-melloux cool before unmolding them, then serve them as is or for those with a sweet tooth, with a scoop of vanilla ice cream or custard