I quickly grabbed an old good book and showed her some pictures. She picked of course the best looking one.
There were on that page 2 chocolate cakes, one more firm and one with a melted core. She wanted the firm one. I started to mix ingredients and when almost done I realized that I actually looked on the wrong recipe. Ups... nooo... I made the wrong one. But, when I looked what were the differences between the 2 cake recipes I was pleasantly surprised to see that the only difference between them were only 25g of flour. And of course a shorter baking time. It was easy then to fix my mistake.
As I baked in small ceramic pans of course the baking time needed to be reduced.
After that, my biggest challenge was to keep 3 of them just as long as I needed to photograph them.
After that moment... forget about them... they were eaten very quickly :)
Ingredients:
- 200g black chocolate
- 125g all purpose flour
- 125g butter
- 100g sugar
- 4 eggs
- 1 tablespoon baking powder
Directions:
- Melt the chocolate with butter on bain marie and mix.
- In another bowl, beat the eggs with sugar.
- Add the flour and baking powder slowly while continuing to mix.
- Pour the melted chocolate with butter over the egg composition and mix until well combined.
- Pour this batter in 4 oven proof ceramic pan that you have initially buttered on the bottom. Of course you can use just one big pan but it will take longer to bake.
- Bake in a preheated oven at 180ºC for 25 minutes.
- Let them cool and serve them with whipping cream if you prefer.
Recipe inspired from "Les meilleures recettes Marmiton", page 181.
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