Savory, flowing… end lunch with a molten chocolate cake accompanied by a glass of Sauternes or wines from Barsac
- 200 g of dark chocolate
- 100 g of unsalted butter
- 100 g of white sugar
- 5 eggs
- 4 tablespoons of flour
Preheat the oven to 180°C.
Melt the chocolate and butter in a bain-marie over low heat.
Meanwhile, separate the yolks from the egg whites.
Whip the egg whites.
Add the egg yolks to your melted chocolate, and whisk.
Stir in the sugar and flour, then add the whipped egg whites without breaking them.
Butter and flour a mold and pour in the cake batter.
Bake for 20 minutes.
Cool before unmolding it.
For that extra savory touch… cover it with a chocolate ganache!