Chocolate moelleux with mango sorbet

Ingredient:

* Chocolate Moelleux

-200g good dark chocolate
-150g butter
-100g sugar
-5 eggs
-15g flour

* Mango Sorbet

-300g Mango
-30 to 50 g sugar depends on how sweet is the mango

Peel off the mango and cut all the meat of it and put inside of the blender, do not add any water in it, season with sugar (until this stage, the mango puree is an excellent dessert sauce, can be used to garnish the plate or to go with chocolate cake, instead of english cream, or use your wild imagination to find the best combination!), then leave it in the freezer, take it out and stir well every 30 minutes (if you are using a flat wild plate, it will form icy faster, but you may need to stir it more often).

Preheat the oven till 170 degree before you start to prepare the chocolate moelleux, because this recipe is so easy and quick to make, you can preheat with the maximum degree then turn it down 5 to 10 minutes before you send the chocolate in the oven.

Melt the chocolate, butter and sugar in a big bow, either you can use the low watt of microwave or in bain-marie, when the sugar is nicely melted (the temperature should not be more than 65 degree), and eggs one by one and whisk rapidly, the more eggs you add in, the more thick the texture should be, if not, you can use bain-marie to make the protein of the egg connect via slowly increase the temperature till 67 degree. Last, whisk in the flour and you are ready to bake it.

When the inner of the chocolate cake does not stick in anything you poked in, it is ready to serve, or if you prefer the moelleux with some melting chocolate, you are not obligated to cook it through.