Chocolate Cakes

You need:

• 100 g butter, plus extra for moulds (I use mini charlotte molds)
• 250 g dark chocolate (min. 70% cocoa)
• 4 eggs
• 2 egg yolks
• 100 g sugar (fine); I use a light cane one
• 2 tbsp flour, plus extra for moulds
• 1 tsp vanilla extract
• 1 pinch of salt
• Confectioners’ sugar for decoration and fresh raspberries (that is, if you have them then) or other berries

Steps:

• Start by preheating your oven at 400F.
• Melt the chocolate and butter in a bowl, using the bain-marie technique.
• Mix together the eggs, egg yolks, sugar, vanilla extract, and salt, until the preparation is very light and has almost tripled.
• Mix together with the chocolate, making sure not to break the preparation flufiness (Just do circular wrapping movements). Then add on top the flour and use that same gentle movement. The result will depend on how you accomplish those movements, so be careful. There is little flour so the cakes will rise if you do not break the egg whites.
• Pour an equal amount of the preparation in each mold (buttered and floured) and place in the oven for about 12 to 13 mns. Check frequently as they cook quickly.
• Decorate with raspberries, confectioner’s sugar and some vanilla crème anglaise if you want. I also made a blackcurrant coulis to serve with it.