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Chocolate moelleux

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
160gSugar
cups 80 cc capacity
65gFlour

Preparation

  1. Melt the chocolate with the butter au bain-marie.
  2. Beat the egg with the sugar and flour (in a stand mixer with a whisk).
  3. While beating, add the chocolate.
  4. Pour into the ramekins and freeze.
  5. 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'.