Chocolate Cake with Liquid Core

Break chocolate into small pieces and melt together with butter in a saucepan at low temperature or over a warm water bath. Remove from heat and let cool.

In a bowl, mix flour with cocoa and salt.

In another bowl, beat eggs with sugar until foamy. Gently stir in chocolate. Lastly, mix in flour mixture.

Cover bowl and refrigerate for at least 6 hours, better yet overnight.

After refrigeration time, preheat oven to 180 °C. Grease muffin tin and line each well with a strip of baking paper.

Pour the batter into the cups. Leave enough space from the top of the pan as the cakes will rise. Bake for about 9 to 11 minutes.

When baked, remove chocolate cakes from pan using the baking paper strips and serve immediately.

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