Mini Chocolate Cakes with a Liquid Center

Ingredients

• 110 g soft butter
• 100 g dark chocolate couverture
• 2 Eggs
• 60 g raw cane sugar
• 40 g wheat flour type 1050
• 1 tsp Baking powder
• 2 tbsp cocoa powder

Instructions

1. 1.

   Butter 10 g into each of four mason jars (about 200 ml capacity).

2. 2.

   Coarsely chop the chocolate and melt it over a double boiler, then let it cool slightly. Stir in the remaining butter; both should be about the same temperature.

3. 3.

   Beat the eggs with sugar until creamy, fold in the chocolate-butter mixture. Sprinkle flour, baking powder, and cocoa on top and stir into the batter. Fill the jars and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 10–15 minutes. The center should still be liquid.