Chocolate cakes with a soft heart and mango cream

Melt the chocolate with butter in a bain-marie and separately beat the eggs with sugar (always in bain-marie). Out of the heat add the chocolate and butter, then the flour. Fill the bottom of 11 silicone muffin moulds with the mixture and put a piece of dark chocolate in the center, then cover with the remaining mixture up to 3/4 of the mould. 

Bake in the preheated oven at 175°C for 12-13 minutes (the time depends a lot on the oven). Serve hot with a sprinkling of powdered sugar on top and with a spoonful of mango cream obtained by blending a fresh mango. 

You can prepare a large amount of chocolate cakes and freeze them raw with the shock freezing function of Freddy, using disposable aluminum moulds. When you want to consume them, all you have to do is bake them from frozen in the preheated oven to 170°C for about 15 minutes.