Chocolate moelleux

Carefully weigh all ingredients.

Take the eggs and mix them completely with half the sugar. Do the same with the yolks and the other half of the sugar.

Sift the flour into the mixing bowl and beat it well until you get a homogeneous mass.

Melt the chocolate with the butter and add them to the mixture.

Pour the whole into a closed piping bag. Let it cool in the refrigerator, so that the mixture can set somewhat.

Bake the moelleux just before serving. Until that time the batter can remain in the fridge.

Allow the oven to pre-heat at 200 ° C. Keep the baking tray separate.

Rub the inside of the serving rings with a little butter and then sprinkle some flour over it. This is important to easily remove the pastries from the mold later.

Place the rings on the baking sheet, on a sheet of baking paper or a silicone mat. Then spray the batter into the molds. Note: fill each ring 2/3 with the fitting. The cakes will rise in the oven.

Bake the moelleux 6 to 10 minutes in the oven at 200 ° C. 6 min for soft, continuous filling, 10 min for harder filling.

Carefully loosen the pastries and place one on each dessert plate. The moelleux heart must be fluid. Serve immediately!

Serve the warm moelleux with a scoop of cinnamon ice cream and / or a little fresh red fruit.