Chocolate moelleux

Name: Chocolate moelleux
Ingredients: 250 g Whole egg; 150 g Butter; 130 g Dark chocolate (66–70%); 160 g Sugar; cups 80 cc capacity; 65 g Flour

This molten chocolate cake is delicious with a glass of banyuls or PX sherry.Preferably use a frozen base, powder it with a little mannitol powder before dipping it in the melted, hot mannitol. This way you build a kind of insulating layer around the product and it cannot melt.

Ingredients

250gWhole egg

150gButter

130gDark chocolate (66–70%)

160gSugar

cups 80 cc capacity

65gFlour

Preparation

Melt the chocolate with the butter au bain-marie.
Beat the egg with the sugar and flour (in a stand mixer with a whisk).
While beating, add the chocolate.
Pour into the ramekins and freeze.
Before serving, place the ramekins in an oven at 190°C for 6 to 8 minutes (depending on the amount you pour into the ramekins). Bake until the outside is solid and the inside is still 'runny'.