Individual dark chocolate cakes

Antica Locanda del Contrabbandiere, Pozzolengo (Brescia)

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Recipes from Milan and Lombardy

By Slow Food

Published 2018

  • About

Ingredients

  • 100 g dark chocolate
  • 80 g butter
  • 80 g

Method

Melt the chocolate in a large heatproof bowl set over a bain-marie together with the butter and granulated sugar, stirring until the mixture is smooth, shiny and creamy.

Remove from the heat and beat in the flour, then the eggs, one at a time.

Butter and flour 4 aluminium ramekins and fill them three-quarters full with the batter. Chill in the freezer for at least 4 hours.