- Chocolate dark - 100 Grams
- Butter - 100 Grams
- Eggs - 2 pieces
- Sugar powder - 4 items. spoons
- Flour - 2 Art. spoons
- Cocoa - - To taste
In a water bath (above a saucepan with boiling water), melt the chocolate and butter. Melt until a homogeneous mass is formed. In the meantime, in a separate bowl, whisk egg whites (up to steep peaks). There, we add sugar powder and yolks, once again whisk thoroughly. The resulting egg mass is added to the melted chocolate. We mix it with a spatula. Add the flour to the resulting mixture. Stirring. Yes, an important point is to add flour and egg mass to the already melted chocolate to room temperature. If you add to the hot one - it's nonsense. Add a little cocoa powder to the color and mix again. Mix should be a spatula, and not a mixer - the mass should be quite thick, viscous. The resulting mass fill the molds for baking (ceramic, silicone - what you have). Do not fill up to the very top - the mass during baking will rise, so leave a little in the molds. We put in the oven heated up to 180 degrees and bake for 7-8 minutes. At the end of the agreed time, we take the fountain out of the oven, cool it and serve it to the table. Serve preferably warm. Bon Appetit! ;)
Servings: 4