Preheat the oven to 160 °C convection.

Cut chocolate and butter into small pieces and melt either over a double boiler or in the microwave.

Whisk the eggs and beat them together with the sugar until frothy.

Then add the melted chocolate-butter mixture to the eggs and mix well.

Add flour and salt and mix everything thoroughly.

Finally, refine with vanilla extract.

Fill the finished mixture into small porcelain or silicone muffin molds (makes approx. 10 pieces). Make sure not to overfill the molds, as the dough will rise. Grease porcelain molds beforehand.

Bake in the preheated oven for exactly 13 minutes – no longer, otherwise the perfect consistency will be lost.

After baking, remove immediately from the oven and arrange directly on a plate.

Dust with powdered sugar and serve warm, if possible.

Fresh berries go wonderfully as a garnish.

Enjoy your meal!