Easy

unit

1 min Melt 125g of chocolate in a bowl for 1 minute at max power

1 min Add the butter and heat again for 1 minute, then mix well

3 min Combine the white sugar and eggs in a bowl, add the chocolate and butter, then the flour and yeast, and finally 30g of fresh cream

1 min Place parchment paper in the bottom of a microwave-safe pan and pour in the mixture

5 min Cook for 5 minutes at max power, stick a knife in to check for doneness, the blade should come out dry

1 min Unmold and let cool

1 min Melt what's left of the chocolate with the water and confectioners' sugar for 40 seconds at max power

1 min Stir in the remaining sour cream, mixing well.

1 min Napping the cake