- GOLDSTEIG Butter and chocolate over a bain marie. Mix the sugar and egg and then mix this with the chocolate butter.
- Slowly stir the flour and GOLDSTEIG Mascarpone, in and fill the mixture into the previously buttered Dutch oven (cast iron cooking pot) or cups.
- In cups: bake in the oven at 200°C for about 12 minutes. In the Dutch oven, 4.5 size: bake in the oven at 200°C for 30-40 minutes or with indirect heat on a kettle barbecue at 200°C for 40 minutes.
Tip: Prepare the mixture and freeze portions in cups. Bake frozen for about 15 minutes. The smaller the baking mould, the shorter the baking time.