The higher the cocoa content in chocolate or couverture, the healthier it is, because cocoa contains flavonoids which can lower our blood pressure. It also reduces the risk of harmful deposits in the blood vessels. This is important for our heart health.
The fresh chocolate cakes taste best warm. Serve fresh fruits such as strawberries, cherries or persimmons with the chocolate dessert.
Melt the butter and 200 grams (approximately 7 oz) of chocolate over a hot water bath. Set aside to cool. Beat the eggs and powdered sugar until frothy and the mixture attracts tips. Pour the chocolate-butter mixture into the egg mixture. Sift the flour into the bowl and carefully fold everything together.
Pour the chocolate mixture into the greased pans and bake for 10 minutes at 200°C (approximately 400°F).
The finished cake should be crispy on the outside and slightly liquid (creamy) on the inside. Remove the cakes from the pans. Melt the remaining chocolate and pour over the cake.
Serve with vanilla ice cream.