Mexican Chocolate Cake

Preparation:  10 min

Cooking: 8 min

Servings: 4

INGREDIENTS:

200g dark chocolate from Mexico 66% cocoa
150g semi-salted butter
150g of flour
50g of flour
3 eggs

Accessory:

Lava stone

PREPARATION:

1. Switch on your Kokko and set it to an enclosure temperature of 230°C, close the air inlet doors to put the Kokko in downward heat.

2. In a bowl, mix the eggs, sugar and flour and melt the chocolate with butter in a bain marie.

3. Mix the two mixtures to make the dough homogeneous and pour it into individual baking paper and wooden moulds.

4. Cook the chocolate fondant on the hot lava stone for 8 minutes. They should be hot to the core in order to stay creamy. The cake is best enjoyed warm.