Warm Chocolate Cake with Liquid Core

For warm chocolate cakes with liquid center melt chocolate, butter and sugar over steam. Add flour and mix well. Stir in eggs until everything is nice and fluffy.

Pour into portion molds (it’s best to use a silicone muffin mold) and freeze! If necessary, remove from the freezer and bake in the oven at 200 degrees for about 15-16 minutes.

The cakes are ready when an “eye” becomes visible in the center. Carefully turn out onto plates.

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