Chocolate Muffins with Liquid Core

For the chocolate muffins, melt butter and chocolate over steam. Allow to cool slightly. Then beat with the eggs and granulated sugar and finally add flour and cocoa powder.

Bake in small, greased molds (about 7.5 cm in diameter and about 4 cm high) for about 7 to max. 10 minutes in a preheated oven at 210 °C hot air.

Serve the chocolate muffins with vanilla ice cream and hot raspberries.

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