Molten chocolate cake

For 4 servings

225 g milk chocolate
120 ml cream
120 ml milk
4 egg yolks
25 g potato starch
a little butter for greasing the molds

To serve
fresh seasonal berries
edible flowers for decoration

Heat milk and cream in a saucepan until just below boiling, then remove from the heat. Add the roughly chopped chocolate and stir until completely melted. Let the mixture cool for about 10 minutes.

Meanwhile, separate the egg yolks from the whites and mix the yolks with the potato starch until smooth and slightly creamy. Gradually add the lukewarm chocolate mixture to the yolks, whisking carefully until smooth and well combined.

Generously butter small ovenproof molds (or aluminum molds) and pour in the chocolate mixture evenly. Place the molds in the refrigerator and let them rest for about 2 hours.

Shortly before serving, preheat the oven to 200 °C (top and bottom heat) and bake the cakes on the middle rack for about 10–15 minutes. The edges should be firm, while the center remains soft and liquid.

Carefully remove from the oven, let rest briefly, and serve either directly in the mold or inverted onto a plate. Decorate with fresh seasonal berries and edible flowers, and enjoy while still warm.