Chocolate Moelleux with Caramel Center

Preheat the oven to 220 °C top/bottom heat or 200 °C convection heat and grease the soufflé dishes well with butter.

Roughly chop the chocolate, place in a small saucepan with the butter and melt over very low heat, stirring occasionally. Remove from heat and let cool until lukewarm.

Beat eggs and honey in a bowl with the whisks of a hand mixer until creamy. Stir in the lukewarm chocolate-butter mixture, then briefly incorporate the flour.

Pour half of the batter into the prepared cups and press a small depression into each. Spread the caramel cream over the molds and top with the remaining batter. Bake in the preheated oven on the middle shelf for about 10 minutes – do not bake too long, the dough should still be almost liquid inside!

Remove, carefully loosen the tartlets from the ramekins with a small knife and place on four plates. Sprinkle with cocoa and enjoy directly.

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