Moelleux au chocolat (soft chocolate muffins)

ingredients:

250 gram black chocolate for pastry
155 grams sugar
8 eggs
50 grams butter
50 grams flour
a pinch of salt

directions:

Cut chocolate into small pieces, put in the casserole, melt chocolates slowly in  water bath (bain-marie) . Then,add butter,stir.

Separate eggyolk with white egg. Put eggyolks in a big recipient ,add sugar. Set aside white eggs in the refrigerator.

Beat eggsyolks with sugar until creamy (at least 10 minutes beating).
Strain the flour, and incorporate . Mix thoroughly.

Remove white eggs from the ref. and add a pinch of salt. Beat this with an electric beater up to a consistance of a meringue.Incorporate this delicately in the mixture. ( up and down movement).

Pour the melted chocolate to the mixture and mix very delicately (to not let the masse collapse).

Prepare 6-8 individual molders(6-8cm in diameter.) spread butter throughout the molder. Fill each molder with the mixture.leave a space of 2 cm on the top.
Bake for 25-30 minutes at 180°C

Cool it dowm completely before removing from the molder.
Use a knife to remove the muffins.Insert knife and turn it throughout the molder.