Liquid Chocolate Tart à la Française

Ingredients

• 75 g dark chocolate (70% cocoa)
• 90 g soft butter
• 2 Eggs
• 40 g raw cane sugar
• 40 g spelt flour (Type 630)

Instructions

1. 1.

   Coarsely chop the chocolate and melt it with 75 g butter in a bowl over a hot, non‑boiling water bath. Let the melted chocolate cool.

2. 2.

   Beat the eggs with the sugar in a bowl until light and frothy. Fold the cooled chocolate into the egg‑sugar mixture, then gently whisk in the flour.

3. 3.

   Grease four small ramekins or cups with the remaining butter. Pour the chocolate batter into them and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 10–15 minutes. Serve the chocolate tarts warm.