Ingredients

• 150 g dark chocolate (70% cocoa content)
• 150 g butter
• 6 eggs
• 150 g sugar
• 100 g flour
• oil
• powdered sugar

Preparation

1. Melt the chocolate slowly in a bain-marie, stirring constantly. Add the butter and stir.
2. Place the eggs in a mixing bowl. Add the sugar and beat with a hand mixer until creamy. Sieve in the flour and fold in.
3. Now gradually add the melted chocolate to the egg mixture and mix in carefully. Chill the batter in the fridge for about 5 hours.
4. Grease the muffin tin with a little oil and a brush. Cut small strips of baking paper to size and place them crosswise in the cavities so that one piece sticks out over the edge.
5. Fill the muffin tins with batter up to the rim. Bake in a preheated oven at 180°C (fan oven) for 10 minutes until the surface is no longer runny but still soft.
6. Leave the chocolate cakes to cool in the tin for a minute before carefully lifting them out of the tin. Dust with a little powdered sugar and serve while still warm.

Tip: A scoop of vanilla ice cream with the warm chocolate cake with liquid center tastes simply heavenly.