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Mexican chocolate cake

29 Jan., 2020 Jan.
Mexican chocolate cake

Preparation time: 10 min

Cooking time: 8 min

For: 4 pers.

 

 


Ingredients:

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





Accessory:

Lava stone

 


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.