Molten chocolate cakes with a warm center

Name: Molten chocolate cakes with a warm center
Ingredients: 50 g softened butter; 3 tablespoons sugar; 4 eggs; 500 ml water; 200 g Milka milk chocolate; 3 tablespoons cocoa; 1 teaspoon rum essence; 50 g flour; 1/8 teaspoon salt; 10 g butter for the molds

Dessert - Molten chocolate cakes with a warm center by Clarisa H. - Recipia

Molten chocolate cakes bake for 8 minutes at 210°C, with milk chocolate and cocoa. They look like ordinary muffins, but the warm center flows when you dig in with a spoon. I stick with milk chocolate and add cocoa to soften its sweetness. Prep: 15 minutes. Cook: 23 minutes. Total time: 38 minutes. Servings: 8. Approximately 260 kcal and 6 g protein per serving.

Ingredients

50 g softened butter
3 tablespoons sugar
4 eggs
500 ml water
200 g Milka milk chocolate
3 tablespoons cocoa
1 teaspoon rum essence
50 g flour
1/8 teaspoon salt
10 g butter for the molds

Preparation

1. Preheat the oven to 210°C for 10 minutes. Grease 6 large silicone molds and the small molds with 10 g of butter. 2. Mix 50 g of softened butter with the sugar, then beat in the eggs one at a time. 3. Put the chocolate, broken into pieces, in a bowl set over a saucepan with 500 ml of water. Melt it over the steam for 5 minutes, stirring, until runny. 4. Mix the melted chocolate with the egg and butter mixture. Add the cocoa and rum essence, then fold in the flour and salt. 5. Divide the mixture among the greased molds and bake for 8 minutes. The tops should be set, while the centers remain runny.

Notes

They keep in the fridge for up to 3 days, but the centers firm up; warm a serving for a few seconds before serving. I have mine with a scoop of vanilla ice cream. I chose Ruxy's version, since she's a chocolate lover like me. The small molds bake faster than the large ones, so check them separately. With 250 g of dark chocolate, leave out the cocoa and use 4 tablespoons of sugar; the batter contains gluten, dairy and eggs.