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1
Prepare the boiling water for the hot water bath.
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2
Preheat the oven to 180C.
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3
Chop up the chocolate and place into a heatproof bowl.
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4
Cut the butter into 2 cm chunks and add to the bowl.
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5
Heat the chocolate and butter in the microwave for 1:30.
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6
It's okay if it doesn't completely melt at this point.
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Set in the water bath and mix while slowly melting the rest of the way.
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8
When the chocolate and butter have completely melted, mix in the sugar (while still in the water bath).
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Add one of the eggs and mix.
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Once mixed, add in the other egg and mix.
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11
It's okay if you add the eggs without beating first.
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Do this in the water bath as well.
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Continue mixing until glossy, mixing slowly so as not to form bubbles (still in the water bath).
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14
Transfer to the aluminum cup and drop onto a table to release any air bubbles.
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15
Bake at 180C for 20 minutes.
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It's done!
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It'll be puffed up when baked, but will dent as it cools.
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If you use a 6 cm silicone cup, bake at 180C for 13 minutes.
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The center won't be hard, but it will firm up when cooled.
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20
When eating, bring it to room temperature or eat chilled.
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You can also warm it in the microwave for 30 seconds to melt the center.
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22
Once cooled, you can cleanly remove it from the pan.
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Note: In the summer, you don't even need to use the water bath to melt it!
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24
Super easy!
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Note: If you add some rum, brandy, or cognac at the end, it will have an adult taste!
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26
Use 1~2 tablespoons!
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Note: If you change the bar chocolate to confectionery chocolate and the butter to cultured butter, it will be even more rich!
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It's great for presents.
