Chocolate cake with a liquid core – recipe

recipe preparation

1. Please note: The dough should be prepared 24 hours before baking.
2. The day before, chop the chocolate with a heavy knife and place in a saucepan with the butter. Fill a slightly larger saucepan with water and heat it at a low temperature.
3. Hang the saucepan with the chocolate and butter over the water bath and melt in about 15-20 minutes. Then let the chocolate butter cool down.
4. Meanwhile, put the eggs in a mixing bowl, add the sugar and whip the ingredients until frothy. Then stir into the cooled chocolate butter.
5. Finally add the flour, salt and cocoa, stir everything together and chill in the refrigerator overnight.
6. The next day, preheat the oven to 180 ° C top / bottom heat. Grease the muffin tins or cups with butter. Cut the baking paper into suitable strips and place them in the individual muffin hollows or cups as a raised edge.
7. Now pour the dough into the prepared molds and bake in the preheated oven on the middle rack for about 10-13 minutes. The Chocolate cake with liquid core Let cool a little on a wire rack, remove from the tins and serve lukewarm.