Ingredients

• 400 g of dark chocolate
• 1⁄2 cup of thick cream
• 170 g of butter
• 6 large eggs
• 1/2 cup of light brown sugar
• 1 teaspoon vanilla essence 
• 2 tbsp Grand Marnier or other liqueur (optional)
• 60 g of Blédor flour Multi-Usages
• Brown sugar to put in pans
• Strawberries (optional)
• Powdered sugar

Preparation

1. Start by making the ganache, which we will. Place 115g of chocolate in a bowl. Boil the cream and pour it over the chocolate. Mix until you get a smooth ganache and let cool in the refrigerator
2. Once the mixture is fully combined and smooth, place in the freezer for 1 hour or until frozen.
3. Melt the remaining dark chocolate and butter mixing until smooth consistency.
4. In another bowl, combine 6 large eggs and the light brown sugar. Bite the eggs until they are light and sparkling, then add 1 teaspoon vanilla essence and 2 tablespoons Grand Marnier or other liqueur.
5. Once blended, slowly add the chocolate mixture to the egg and sugar mixture, and beat to mix. Then incorporate the flour and stir to mix.
6. Grease a few ramekins or small moulds and coat the insides with raw sugar. This will help unmould the cakes. Fill each ramekin halfway.
7. Remove the chocolate ganache from the freezer and quickly place 1-2 tablespoons in the centre of ramekins, Fill the ramequins with the remaining cake batter.
8. Preheat the oven to 218 °C and cook for 11 minutes.
9. In the meantime, prepare strawberries and set aside.
10. Remove the cake ramequins from the oven and place them on a cooling rack. Run a knife around the edge of each cake to help release them from their pan.
11. Place a plate on top of the ramequin, flip it so that the ramequin is on top, and slowly lift to make sure the cake is intact.
12. Place on a plate with whipped cream or a scoop of vanilla ice cream, place the strawberries and sprinkle with a little icing sugar