Praline chocolate dessert: ultra mellow melted hearts

Ingredients

For 4 servings

• •300 g 300 g chocolate dessert praline
• •60 g 60 g dark chocolate (8 squares)
• •90 g 90 g flour
• •30 g 30 g Maize starch
• •195 g 195 g sugar
• •240 g 240 g butter (+30g to butter ramequins)
• •6 6 eggs
• •Ice sugar
• •pinched salt

Method

1. 1.Start by preheating your oven to 180°C. Meanwhile, butter generously your ramequins to prevent the cake from sticking to the release. Break the chocolate into pieces and cut the butter into cubes. Then separate the whites from the egg yolks, taking care not to mix both. In a bowl, mount the egg whites in firm snow with a pinch of salt. This step is important because it will give volume and lightness to your preparation. Melt the chocolate and butter together in the microwave for 2 minutes. In a salad bowl, mix sugar, corn starch and flour. Add the egg yolks and beat vigorously, then pour the melted chocolate. Mix well until you get a smooth and homogeneous dough. Pour three quarters of the chocolate paste into the prepared ramequins. Place 2 squares of praline chocolate in the centre of each ramequin, then cover with the rest of the dough. Bake for 18 minutes until the cake is cooked outside but still melted inside. **Finishment and presentation Remove the mellows from the oven and let them cool for 5 minutes. Sprinkle generously with icing sugar, then gently demolish on the plates. Serve warm to enjoy this chocolate-melting heart.
2. 2.Enjoy!