CHOCOLATE PREPARATION

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.

FILLING THE CAKES

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.

COOKING

Bake in the preheated oven at 175°C for 12-13 minutes (the time depends a lot on the oven).

PLATE FINISH

Serve hot with a sprinkling of powdered sugar on top and with a spoonful of mango cream obtained by blending a fresh mango.

SHOCK FREEZING

You can prepare a large amount of chocolate cakes and freeze them raw with the shock freezing function of Freddy, using disposable aluminum moulds.

CONSUME

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.