Preparation: 10 min
Cooking: 8 min
Serves : 4 people
Ingredients:
200g dark chocolate, Mexico origin, 66% cocoa
150g semi-salted butter
150g sugar
50g flour
3 eggs
Accessory:
Preparation:
1. Turn on your Kokko and reach an enclosure temperature of 230°C, close the air inlet hatches to put the Kokko on descending heat.
2. In a bowl, mix the eggs, sugar and flour, melt the chocolate with the butter in a bain-marie.
3. Mix the two preparations until the dough is smooth, then pour into individual baking paper and wooden moulds.
4. Bake the chocolate moelleux on a hot lava stone for 8 minutes, until they are trembling in the centre and remain creamy.
