Instructions
Preparation:
Preheat the oven to 200°C (top/bottom heat).
Grease 4-6 small soufflé or muffin tins well and dust them lightly with flour or cocoa.
Make the cake batter:
Melt the 100 g dark chocolate and 100 g butter together in a double boiler or in the microwave. Stir well until smooth.
Add powdered sugar, eggs, egg yolks, vanilla extract, and a pinch of salt. Mix everything well.
Add flour and stir just until incorporated. The batter should be lumpy and thick.
Prepare the liquid center:
Melt the 50g of dark chocolate and 50g of butter together in a double boiler or in the microwave. Mix well until the mixture is smooth.
Bake the cakes:
Divide the cake batter evenly among the prepared baking cups.
Pour a small spoonful of the liquid chocolate mixture into the center of each cup.
Bake the cakes in the preheated oven for 10-12 minutes. The edges should be firm, while the center remains liquid.
Serve:
Let the cakes rest for about 1 minute before carefully turning them out onto a plate.
Dust the tops with powdered sugar and serve with fresh berries or vanilla ice cream, if desired.
Bon appetit!