Ingredients

• 200 g butter
• 3 bars of 64% dark chocolate (about 270 g)
• a pinch of salt
• 3 eggs
• 100 g cane sugar or white sugar
• 135 g all-purpose flour

Preparation

1. Preheat the oven to 175°C.
2. Prepare a 12-cup muffin tin and line it with paper liners.
3. Cut the butter into pieces and put it in a pot. Begin melting over low heat. Add 2 of the chocolate bars broken into pieces and melt over low heat, stirring occasionally. Remove from heat and mix in the salt.
4. In a separate bowl, whisk the eggs with the cane sugar. Add the melted chocolate mixture (don't let it cool, it should be warm) and whisk together. The sugar should dissolve.
5. Add the flour and whisk again into a smooth batter.
6. Spoon the batter into the liners, then press pieces of the remaining chocolate into the centers and place in the oven. Bake for 18 minutes.