Moelleux au Chocolat
Makes 6 cakes
3/4 cup (130 gr) dark chocolate chips
1/3 cup (75 gr) butter
3 eggs – free-range organic
1/3 cup (60 gr) granulated sugar
1/4 cup (35 gr) flour
+ cupcake pan
+ paper liners
Preheat the oven to 460F / 240C.
Place the paper liners in the cupcake pan.
Place the chocolate chips and butter in a mixing bowl.
Melt over a double boiler (saucepan with simmering water).
Whisk together the eggs and sugar in a large mixing bowl until light in color and bubbly – 1 minute.
Whisk in the flour and finally the chocolate mixture. Stir to combine.
Pour the batter into the paper liners using a measuring cup for easy pour.
Refrigerate 20 minutes or until needed and up to 24hours.
Bake for 14 minutes in the preheated oven.
Serve immediately with vanilla ice cream and whipped cream!