Cut the chocolate into pieces and put in a bain-marie together with the butter and sugar, until they melt.
After they have melted, take the pot off the heat and add the eggs one by one and mix.
Then add the flour in the rain and mix slowly until it enters the composition enough.
Grease the forms with butter and line them with flour.
We fill the forms less than half.
Put them at 220 degrees C for 12-15 minutes.