- 350g Dark chocolate
- 150g Coconut oil
- 7 Eggs, separated
- 50g Sugar
- 30g Potato flour
Melt the dark chocolate with the coconut oil in a double boiler.
Separate the eggs to 2 dry bowls. Beat the yolks in the mixer with ½ the sugar to a steady foam. Beat the egg whites with the rest of the sugar for soft foam.
Add the beaten yolks into the chocolate and fold. Add the beaten egg whites and mix to create an even mass. Tip: You can enhance the flavors with rum, vanilla extract or scotch, to taste.
Line the EasyCook pot with parchment paper and pour the mass in.
Bake on the BAKE setting for 1 hour and 20 minutes.
Serve warm with hot chocolate sauce. Suitable with strawberries on the side, when in season.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.