Matcha mini cakes

1. Grease heat-resistant ramekins (approx. 120 ml each) with butter and sprinkle with sugar.

2. Beat egg, egg yolks and sugar until fluffy and until the sugar has dissolved.

3. Put the chocolate and butter in a bowl, melt using the double-boiler method and make sure it does not get too hot. Stir the chocolate into the egg mixture, sift the flour over top and carefully fold in.

4. Distribute the dough in the prepared ramekins, cover with plastic wrap and freeze over night. Freezing the dough allows the cake’s core to remain soft even after baking.

5. Remove the ramekins from freezer, remove foil. Place the pot on the Navigenio and heat to level 6 until the roasting window is reached. Switch to a low level, place the Softiera insert with the ramekins in the hot pot. Cover with the lid and bake first for approx. 15 minutes.

6. Put the pot in the inverted lid, place the Navigenio overhead, switch to low level and bake for approx. 4 minutes.

7. Switch off the Navigenio and bake the mini chocolate cakes until done (approx. 5 minutes) using the residual heat.

8. Remove the ramekins from pot and briefly let cool. Use a knife to loosen from the edge of the ramekins and turn out onto a plate.