1. Pre-cool the LIFE blast chiller to -10°C

2. Melt the chocolate in the bain-marie, add the butter and the sugar and mix until the ingredients are fully integrated.
Blast chill the mixture, using the temperature probe: BLAST CHILLING>DESSERT>MOUSSE

3. When the blast chilling program has finished remove the tray and pre-cool the blast chiller to -15°C
Add one egg at a time to the blast chilled chocolate and whisk. Continue to whisk the mixture for several minutes adding the cocoa powder and sieved flour.

4. When the mixture is homogenous pour it into floured and buttered single-portion molds, then freeze using the program: DEEP FREEZING>DESSERT>MOUSSE

5. After the completion of the program the cup cakes can be stored in the freezer

6. To serve, simply cook in the oven for 18 minutes at 200°C, then delicately remove from the molds, paying careful attention not to break the cakes. Sprinkle them with icing sugar and let yourself be seduced by the creaminess of their chocolate heart.

7. We recommend that you use double or triple the amounts of the ingredients so as to prepare more cup cakes, thereby providing a large stock of desserts that you can cook whenever you wish.