Chocolate cupcakes with liquid sugar filling

Egg Yolk 3 pieces
Butter 100 g
Egg chicken 2 pieces
Black chocolate 70% 200 g
Sugar 50g
Salt ¼ teaspoon
Wheat flour 60 g

1. Preheat the oven to 200 degrees.

2. Break down the dark chocolate (70% cocoa), cut the butter into pieces. Melt chocolate with butter on a steam bath, thoroughly mixing. We bring it to a homogeneous consistency and let it cool down a little.

3. Beat the mixer until the foam is 2 whole eggs, yolks and sugar.

4. Connect the egg-sugar mixture and chocolate, add flour and salt. Mix to homogeneity.

5. In the molds, lubricated with butter, pour the dough and put in the oven for 7-10 minutes. The edges of the dough should be baked, and the filling to stay liquid.