| 100g | bitter chocolate (e.g. 65%) |
|---|---|
| 100g | butter |
| 3 | eggs |
| 45g | flour |
| 100g | sugar |
| pinch | salt |
| pinch | cinnamon |
| 1 | vanilla bean |
Preparing Little Chocolate Cakes
Preheat oven to 200°C. Roughly chop the chocolate and, together with the butter, melt it in a metal bowl above a water bath while stirring constantly. Then put it aside. Beat eggs, sugar, cinnamon, salt and the scraped vanilla bean in a bowl to a mixture with light-coloured foam. Then fold this into the chocolate butter and carefully mix in the flour. Butter and flour little cake pans or coffee cups so that just a little flour sticks to them. Pour into ovenproof paper cups (like muffin cups) and bake. You can let them stand for up to 60 minutes, as they taste best warm. Bake in the oven with fan-assisted heating for exactly 7 minutes to ensure the center remains liquid.
