Monday, September 12th, 2016 - Dessert

Method of preparation

1. Melt the chocolate with 150g butter in a bain-marie, very important not to boil water
2. Beat eggs with powdered sugar with a whisk (no mixer) until smooth and forms a pale yellow foam
3. Sift the flour into the egg mixture and incorporate
4. After the melted chocolate and butter, pour the mixture over the eggs, and incorporate
5. Brush with melted butter ramekin sites, and sprinkle flour inside them enough to cover the inside, not to stick to forms
6. Pour mixture into each shape, leaving about 1/4 of empty form, as a mixture in the oven to swell. They can be made in muffin forms
7 is illustrated in a refrigerator for at least 20 minutes, then leave at room temperature 10
8. To have a more soft, the mixture is introduced in each cubic forms 1 each chocolate to melt in oven
9. Preheat oven meanwhile
10. Introduce forms on the grill or in a pan on the middle oven and bake about 15 minutes or until slightly harden the outside but remain toothpick to test chocolate on them
11. When ready, remove from oven, allow to sit a few minutes, and then return ramekin sites on plates to release miracle.
12. Serve what you want, from fruit sauce or whipped cream to ice cream and syrups. good appetite!


150 g chocolate (bitter + milk)
150 g butter, 20 g butter Shape +
75 g flour
3 eggs
150g caster sugar mills Dr. Oetker or your




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