Warm Chocolate Cupcakes

Preheat the oven to 225 ° C. Bring water to a boil in a pan. Break the chocolate into pieces over a saucepan. Add butter. Hand the saucepan in a pan with water (au bain-marie) and keep the water against the boil.

Let the chocolate melt in about 5 minutes, stirring occasionally. Meanwhile, grease the molds with butter and dust with the flour. Shake out the excess flour. Mix the eggs, egg yolks and sugar with the mixer in about 2 minutes to a creamy light yellow mass.

Pour the chocolate mixture into the egg mass and sprinkle with the flour. Spatula the whole lightly. Divide the chocolate batter over the molds. Bake the cakes in the middle of the oven for 10-12 min (inside stays soft).

Put a plate on each mold, turn around and leave for approx. 30 seconds. rest. Carefully lift the molds off the cupcakes. Sprinkle cocoa powder around the cakes. Serve immediately, for example with whipped (unsweetened) whipped cream or a scoop of walnut ice cream.