Melt the dark chocolate and the butter in the microwave or in a double boiler.
In another bowl, whisk the eggs and sugar until the mixture whitens slightly, then pour in the melted chocolate. Finish with the flour and a touch of fleur de sel.
Pour the dough into 6 small rigid paper molds or buttered and floured ramekins. Place 1 square of chocolate in each mold.
Bake for about 8 minutes (this duration is to be adapted according to your oven, and according to the effect you want to obtain, more or less cooked, more or less runny).
Notes:
* I advise to consume them lukewarm, to benefit from their flowing heart ...
Par Lilie bakery
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