Preheating the oven : Preheat your oven to 220°C (thermostat 7).
Preparation of the chocolate-butter mixture :
In a saucepan, put the chocolate, previously broken into pieces, and the butter, cut into pieces.
Melt over low heat, stirring regularly until the mixture is smooth and homogeneous.
Preparation of the dough :
In a bowl, beat the eggs with the caster sugar until pale.
Then add the flour and mix well to avoid lumps forming.
Pour the melted chocolate-butter mixture into the salad bowl.
Mix well to obtain a smooth and homogeneous paste.
Filling the molds :
Lightly oil silicone muffin cups.
Fill the molds 2/3 full with the prepared batter.
Cooking :
Place in the preheated oven and bake for 8 to 10 minutes. Baking times may vary depending on the oven, so it is important to monitor the cooking to prevent the cakes from overcooking.
The cakes are ready when they are crunchy on the surface and runny in the center.
Cooling and demolding :
Let the mini-fondants cool to room temperature before carefully unmolding them.
Service :
Serve the mini-soft cakes as they are or, for those with a sweet tooth, accompany them with a scoop of vanilla ice cream or custard.
Remarks :
It is essential to monitor the cooking in order to obtain the desired texture, crispy on the outside and soft on the inside.
Adjust cooking time based on your specific oven power and texture preferences.
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