- unsalted butter - 1 cup
- sugar - 1 1/2 cups (plus 1 tablespoon)
- flour - 3/4 Cups
- cornstarch - 2 Art. spoons
- salt - 1/4 teaspoons
- big eggs - 4 pieces
- bitter chocolate - 180 grams (plus 120 grams in cream)
- thick cream - 2/3 Cups (cream)
1. Preheat the oven to 175 degrees. Mold a candy shape with 48 compartments or a mini-muffin shape with 24 compartments with paper inserts. Instead of using paper liners, you can grease the shape with oil and lightly sprinkle with flour, shake off the excess. 2. Make the dough. Chop the chocolate and place it in a large bowl. Melt butter in a small saucepan over medium heat. Pour the oil over the chocolate and beat until smooth. In another bowl, mix sugar, flour, starch and salt. Add the flour mixture to the chocolate mixture in 3 sets, whisking after each addition. Add 2 eggs and whip, then add the remaining 2 eggs and whip. Do not stir the dough for too long. 3. Pour the dough into a measuring cup and fill the compartments of the mold by three quarters. 4. Bake until cakes start to crack on top, from 12 to 15 minutes. Cool for 10 minutes in a mold, then remove from the mold and cool completely. To make the cream, put the finely chopped chocolate in a small bowl. Bring the cream almost to a boil in a small saucepan. Pour the cream over the chocolate and let stand for 1-2 minutes. Stir with a rubber spatula until the chocolate melts. 5. Make sure the cakes are completely cool. Holding the cakes by the edges, gently dip them into the cream, allowing the excess to drain off. Put the cakes on the counter and let stand in a cool place for 1 hour. Do not put the cakes in the refrigerator, otherwise condensation will form on the surface. The only way to avoid condensation is to place the cakes in a sealed container before putting them in the refrigerator. Before serving, allow the cakes to warm to room temperature. Serve cakes immediately after baking or store them in an airtight container in the refrigerator for up to 5 days.
Servings: 12