Ingredients
- 170 g dark chocolate
- 130 g butter
- 90 g powdered sugar
- 65 g flour
- 4 eggs
- Raspberry jam
- Fresh raspberries (for garnish)
Instructions
Prepare the Chocolate Base
Melt the dark chocolate together with the butter in a double boiler.
Stir until smooth, then let it cool slightly.
Prepare the Batter
In a bowl, beat the eggs with the powdered sugar until light and fluffy.
Add the flour and mix gently.
Fold in the melted chocolate mixture until fully combined.
Fill the Molds
Butter 6 individual molds and fill them halfway with the batter.
Add a teaspoon of raspberry jam in the center of each mold.
Cover with the remaining batter, filling each mold to about 3/4 full.
Bake
Preheat the oven to 180°C (356°F).
Bake for 8–10 minutes, depending on the size of the molds.
Serve
Let the cakes rest for 1 minute, then carefully turn them out onto serving plates.
Garnish with fresh raspberries and serve immediately.