220 g chocolate (min 70%)
8 tbsp butter
4 eggs (at room temperature)
1 tsp vanilla-sugar
½ tsp salt
50 grs sugar
2 tbsp flour
optional:
finely grated zest from 2 organic oranges
8-10 drops of bergamot oil (available in pharmacies)
total preparation time: about 20-25 minutes.
Melt the chocolate together with the butter in the microwave or over a bain-marie. Meanwhile, beat the eggs together with salt, sugar and vanilla until they have tripled in volume. This takes about 5 minutes with an electric whisk. Sieve the flour over the mixture and slowly and gently work in the chocolate & butter. Optionally, add one of the flavorings, or both. Done. Fill into individual heat-proof cups or into a single round springform 18 cms in diameter, which have been greased and dusted with flour.
Bake at 180 degrees, approx. 8 minutes for the individual cup cakes or approx. 12 minutes for a single cake. Check before the time is up, the center should still be wobbly and undercooked. Serve warm!
adapted from "The Best Recipe" (fallen chocolate cake)
