- Turn on the oven, 200 °C, ventilated.
- Mix the eggs with the sugar until it looks like a cream with no sugar texture;
- Add flour and cocoa to the cream;
- Melt butter and chocolate together;
- Add slowly the melted mixture to the cream, while mixing;
- Extract the vanilla seeds from the bean and add them to the mixture;
- Place the cupcake holders onto the oven tray, if you use paper ones you might
want to use two each for better stability;
- Fill the cupcake holders with the dough;
- Bake until right before they start cracking on the top, approximately 5 to
6 minutes, depending on the size of the mold, see warning below.
Be careful: The cooking time is critical for this recipe: ideally they should be pulled
out of the oven right when they have a slightly rounded top, but right before
breaking. When baking several at the same time you can wait until the first
one breaks, to then remove them from the oven.
Aron Wussler
