Revenge is a dish best served hot… I warned that returning…
For 10 people:
6 eggs 160 g Powdered sugar 225 g butter, softened 40 g of recipe 60 g wheat flour
225 g of dark chocolate 70% Cacau
Grease and flour 10 forms 5 cm and 6 cm of diameter. Cut the chocolate into small pieces and melt in a double boiler or in the microwave with little heat strokes and stirring regularly so that the chocolate does not burn. Beat butter until creamy. Add sugar and beat until completely incorporated. Add the eggs and beat. Mix the flour and cornstarch, beating well. Add the chocolate and beat until the batter is homogeneous. Pour batter into greased and powdered forms of flour (us 100 g weight in each). Freeze the cake. Preheat oven to 200 º C. Baking the cakes straight from the freezer for a few 20 minutes. Unmold and serve immediately.
Also can refrigerate and eat cakes cool completely.
Serve with a scoop of ice cream.
Note: to vary the size of the shapes and quantity of each mass, the cooking time also varies. If necessary, a test with a first cake to adjust the cooking time. The top of the cake should have formed a crust.
Flowing is the original name of these cakes, patented Michel Bras, the famous French chef who created. In the original recipe for these cakes are made 2 masses: -A mass of chocolate cake
-An inner core without the addition of flour
The inner core is frozen and inserted into the center of the cake batter and the two are again frozen. Thus the dough with flour and bake center remains completely liquid.
In addition to the flowing of chocolate, Michel Bras makes streaming several flavors.
Except the real flowing, all cakes of this kind are based on the same mass with an interior undercooked.
Há quem call these cakes Cupcake.
