Warm chocolate cakes

1. Beat the egg white, yolk and sugar until fluffy and until the sugar has dissolved.

2. Put the chocolate and butter in a bowl, melt and melt it in a bain-marie, make sure it does not get too hot. Stir the chocolate into the egg mixture, sift the flour over top and carefully fold in.

3. Grease the heat-resistant ramekins (approx. 120 ml each) with butter and sprinkle with almonds. Distribute the dough in the ramekins, cover with plastic wrap and freeze over night. Freezing the dough allows the cake’s core to remain soft even after baking.

4. Remove the ramekins from the freezer and remove the plastic wrap. Heat the pot on highest level up to the roasting window, switch to a low level, place the ramekins in the Softiera insert in the hot pot, wait until the roasting window is reached again.

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

6. Switch off the Navigenio and continue to bake the chocolate cakes for approx. 5 minutes using the residual heat.

7. Remove the ramekins from the pot and let cool for approx. 15 minutes. Use a knife to loosen from the edge of the ramekins, turn out onto a plate, sprinkle with powdered sugar and serve.