Chocolate cakeTo prepare four servings you'll need: 100 g of chocolate100 grams of butter2 eggs 1 egg yolk3 tbsp. spoons of sugar3 tbsp flour1 tbsp. spoon cocoaCooking time: about 40 minutesDifficulty: Easy Melt butter and chocolate in a water bath. In this case, I used an inexpensive milk chocolate with whole hazelnuts — and nuts wonderful "play" in the finished dessert. A mixture of chocolate and butter mix until smooth.Eggs, egg yolk, sugar and flour thoroughly — get the dough consistency of sour cream. Pour the cocoa and lightly beat with a mixer or blender.Chocolate mass pour in the batter. At this point, add 1-2 tablespoons of distilled spirits. Knead the dough until smooth.For baking cakes, you can use silicone mold, and you can make a disposable foil tins. To do this, cut four strips of foil on the web width and a height of about 20 cm The foil is folded in half and tightly in two or three layers of wrap it tight tall glass, tucking edge under the bottom plate. Get soft, but durable enough beaker of 120 ml. Bottom and sides of cups or baking dish with melted butter to grease.Liquid chocolate dough pour formochkam until about mid-heightPreheat oven to 200*C. Cookie cutters to put on a baking tray. Bake the cake for 15-20 minutes, until he grasps the upper crust. Finished cakes can be served hot as a right in tins or wait for them to cool, and serve as regular cupcakes. The only difference is that in the middle, hot cakes would be as thick, but still runny cream, and on cooling, it will turn into a chocolate mousse oil. And then, and more divinely delicious!
