Melting with the chocolate

The melting with the chocolate is a very dense cake whose particularly delicate slow cooking allows to caramelize the ingredients. The flux with the chocolate gains with being accompanied by English Crème. One can also decorate it Noix.

Ingredients

The quantities indicated make it possible to fill a cake mould with one liter. To obtain a homogeneous cooking, one can advantageously use two moulds of 0,5 L.

4 egg S
250 G of Sugar
250 G of Butter (one can choose to reduce the quantity of butter a little)
250 G of Chocolat

Preparation

To dissolve the ingredients in a pan and to mix the whole well. The eggs are entirely built-in without special preparation.
To pour the paste in the moulds.
to place Them at the furnace in a Bain-marie (to use a larger dish filled with water). To position the dish on a grid in bottom of the furnace.
To make cook at moderate temperature (HT. 4-5) during 90 to 120 minutes according to the furnace (the furnaces with revolving heat are more effective). To supervise the quantity of water present in the Marie bath, to add some regularly if need be (either every approximately 20 minutes in a traditional furnace).
To unmould and be useful cold (a passage of a few seconds above a burner facilitates the release from the mould).

Alternative

One can also make cook flux in the basket vapor of the pressure cooker. In this case, it is necessary to put aluminum foil in the basket vapor and on the paste, in order to prevent that water settles there. The time of cooking is 20 minutes starting from the whistle of the pressure cooker.