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This is a quick and easy recipe to prepare. But even faster to eat because this recipe is so delicious! Not to be confused with the equally delicious chocolate fudge<\/a> recipe!<\/div>\n

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Recipe of “mi-cuits a chocolat” for 4 small cakes:<\/div>\n

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-100g of 65% chocolate<\/strong><\/div>\n

-100g of powdered sugar<\/strong><\/div>\n

-100g of salted butter<\/strong><\/div>\n

-2 eggs + 2 yolks<\/strong><\/div>\n-50g of flour<\/strong><\/div>\n <\/div>\n
Mix the yolks, eggs and powdered sugar without<\/strong> whitening. You just want to mix them together otherwise the texture of the cakes will be too light and these cakes are good because there is nothing light about them!<\/em><\/div>\n
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Melt chocolate and butter in microwave or double boiler.<\/em><\/div>\n <\/div>\n
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Add the melted chocolate\/butter to the sugar\/egg mixture. Mix without insisting. (Ignore the drummer in the picture! Don’t make the same mistake I did!) <\/em><\/div>\n <\/div>\n
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Then add the flour to the mixture.<\/em><\/div>\n <\/div>\n
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Mix well.<\/em><\/div>\n <\/div>\n
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Grease 4 small aluminium ramekins with the grease release spray I mentioned in my <\/em>
\n canel\u00e9s<\/em>
\n<\/a>.<\/em><\/div>\n <\/div>\n
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Pour in the dough.<\/em><\/div>\n <\/div>\n
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Let stand in a cool place while you preheat the oven to 200\u00b0C.<\/em><\/div>\n <\/div>\n
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Bake cakes until a crust has formed on top if you like very runny cakes (about 8 minutes), or a little longer to firm up the inside of the cake. All the interest of these cakes, lies in this very flowing interior. Remove cakes from oven and let stand for 1 minute before inverting each onto a plate.<\/em><\/div>\n
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Turn out and serve immediately! The spoon will break the light crust and the inside will start to flow!<\/em><\/div>\n <\/div>\n
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Here is a little video on the cake made by a reader of the blog: Karine Pastour Paree! If with that you do not want to devour it…!! <\/div>\n
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