Chocolate break into slices, cut into small pieces oil.

In a water bath melt the chocolate and butter.

While the chocolate butter is heated for 10 minutes beat eggs and yolks with sugar. Pour the melted butter mixture and chocolate into the beaten eggs and again beat well until smooth. Add the cocoa, flour, pinch of salt. Knead well with a spoon.

Tins greased with butter, sprinkle with cocoa or flour. Put chocolate into molds. Bake for 9 minutes in a preheated 180 degree oven. I have molds for mini muffins, so these little cupcakes are fully baked. If you take the shape of normal cupcakes, baking for about 9 minutes at 180 degrees, the inside of the cake is formed, the liquid chocolate is not only chocolate-tasty, but also very interesting. (if you overdo tartine in the oven - inside liquid chocolate does not work).

And with the liquid chocolate in the middle of Cortina and without it is very tender and tasty dessert.