Heat the oven to 170ºC. Place paper cases in 12 holes of muffin tin.
Put 180gr of the chocolate into a bowl and melt over double boiler (bagno maria) stirring constantly until thickens and melted. Remove from the heat.
Put the eggs and the sugar in a bowl and beat well until light and creamy. Stir in the flour, baking powder, butter, salt and cooled chocolate and mix well to combine.
Spoon into the paper cases to half, fill them and place a truffle of chopped chocolate in the center of each. Cover with the remaining mixture each cases and bake for 35-40 minutes until springy to the touch.
Cool in the tins for 10 minutes then place on a wire rack to cool completely. Serve, share and enjoy.
