Preparation time: 5 minutes
Recipe for: 6 persons
Chef Francesca Bencivenga
4 eggs • ½ cup of sugar • ½ cup of all-purpose flour • ½ cup of butter • 1 ½ cup of dark chocolate • 1 teaspoon of cognac • Baking cocoa
Combine the butter, the chocolate and the teaspoon of cognac in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element.
Set the chocolate mixture aside to cool slightly.
Beat the eggs, the egg yolks and the sugar for about 10 minutes until they are thick and a light yellow color. Gradually add the flour and then the chocolate/butter mixture.
Spread baking cocoa at the bottom of the muffin pan.
Add the mix into the muffin pan and freeze for at least 2 hours.
Preheat the oven at 390F.
Bake for 15 minutes or less.
Let cool for 3-4 minutes before serving.