Other materials for 8-12 pieces:

• 250 gram unsaled butter in slices
• 8 egg yolks
• 4 eggs (approx. 200 gram)
• 100 gram fine granulated sugar
• 100 gram sifted flower

Melt 250 gram butter in pan, when the butter is melted (don’t let it become to brown) add 250 gram chocolate. Remove the pan from the fire. Keep stirring until the chocolate is completely dissolved in the butter.

Beat 8 egg yolks and 4 eggs lightly au bain marie. Au bain marie is a glaze bowl on a pan of boiled water. When the mixture is slight and creamy, add the butter/chocolate mixture. Stir it well. At last, add the flower and fold it in the mixture. Fill a decorating bag with the mixture and put it in the fridge for at least 1 hour.

Preheat the oven to 180°C (convection oven  160°C). Fill the baking pan with the baking cups and fill the cups with the chocolate mixture. Bake the moelleux in approx. 10 minutes.

Let them cool down after baking and remove the paper. Server the chocolate moelleux with a layer of sugar and for example some ice cream.