Very tasty and chocolate! French cuisine shares two versions of this cake: "melting chocolate" and "soft chocolate". The first option is almost completely liquid, covered with a thin crispy crust; inside the latter-air pulp and only a small liquid core. The boundary differences between these varieties of cake is very blurred, in a particular method of preparation uses different proportions of eggs and flour, as well as different temperatures and baking time.
Put the flour, a little salt and
well whipped with a mixer.
Melted butter in the microwave. And in the microwave, melted chocolate in within 45 seconds. Every 15 seconds chocolate stirred so as not to boil. All poured into a large container to it was more convenient to beat with a mixer.
Silicone molds with six cells smeared with butter and half filled them with chocolate liquid.
Chocolate mixture I have left and I used three more paper molds. In which I put a cube of chocolate.
Molds put in a heated the oven to 200 degrees.
Paper removed from the oven after 8 minutes.
Silicone mold in 10 minutes.
Cakes in silicone molds turned over hot on the plate. Chocolate did not flow out of them and wasn't too runny, like the paper ones.
(The baking difference is only two minutes. )
Fondant ( made of paper ) with liquid chocolate was served to hot, with ice cream.