Mix together the ○ ingredients until it becomes white. Combine the ✿ ingredients and sift (you can also put in a bag and shake). Make a half-finished meringue from the ■ ingredients.
Melt the chocolate and butter in the microwave for one minute. When it's melted to look like the picture, add the heavy cream. Add the ○ ingredients and mix until no longer white. Then add the sifted ✿ powder ingredients and mix.
In a separate bowl make a loose meringue (about half-formed) with the ■ ingredients. Add to the bowl from step 1 and mix with a cutting motion. Bake at 170℃ for about 35 minutes (500W).
As shown in the picture, can also be made in a muffin pan. Can be made quickly using a food processor or hand mixer. See the following steps.
Simplified Version: Melt the chocolate and butter in the microwave for 1 minute. In a bowl (or food processor) add everything except the ✿ ingredients and mix well with a hand mixer. Then add the ✿ ingredients and mix until it looks like the picture. Pour into a pan and cook at 170℃ for 35 minutes.
This version is very thick. If using the hand mixer from step 4, when you add the powdered ingredients, please mix gently as not to send it flying, using a spoon is OK.
Story Behind this Recipe
Started with a recipe I learned in culinary school and changed the steps and amounts to something that's easier for me to make. I always make it with a modest level of sweetness for healthiness, but my family loves sweets so I made them a rich cake for Valentine's Day.
Once you've melted the chocolate do the following steps quickly so that it doesn't harden. Cooking time will vary depending on the oven. If you reduce the baking time the center chocolate will be creamier. You can also add some liquor (about a tablespoon), cool, then top with powdered sugar. 1/3 Amounts: makes 4 in a muffin pan, bake for 20 minutes at 170℃. This is a once-a-year special, rich cake. Please adjust the amount of sugar to your liking.