Warm Chocolate Cake

For the warm chocolate cake, beat the eggs and sugar over steam until the batter rises. Let cool.

Meanwhile, cream butter until fluffy, melt chocolate and stir liquid chocolate, a dash of rum and egg mixture into butter. Sift in flour and fold in.

Grease ramekins with butter, dust with flour and pour in the mixture. Bake at 160 degrees for about 15 minutes.

After about 7 minutes, press in the nougat pieces.

Remove the warm chocolate cake, arrange and serve.

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