Milk
1/2 cup unsalted butter, softened
2/3 cup sugar
1 egg
1/4 cup dark raisins
2 eggs
1/2 cup all-purpose flour with yeast
3 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
Custard
100 g semisweet chocolate, chopped
2 tablespoons honey
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
Accessory
4 6-cm diameter ramekins
Milk
1/2 cup unsalted butter, softened
2/3 cup sugar
1 egg
1/4 cup dark raisins
2 eggs
1/2 cup all-purpose flour with yeast
3 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
Custard
100 g semisweet chocolate, chopped
2 tablespoons honey
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
Accessory
4 6-cm diameter ramekins
Milk
1
Grease the ramekins with butter and dust with confectioners' sugar. Reserve
2
Peel and remove the seeds from the mango
Cube the mango and mix it with dark raisins
Distribute the fruits among the ramekins
3
In a bowl, combine the remaining ingredients
Mix in an electric mixer until a uniform mass is obtained
Distribute the mass among the ramekins and wrap them with two layers of aluminum foil
4
In a pressure cooker, place boiling water enough to reach halfway up the ramekins
With the help of a skimmer, arrange the wrapped ramekins, cover the cooker and cook for 10 minutes after it starts to simmer
Turn off the heat and let the ramekins remain in the cooker until the pressure is released
Remove them and unmold
Custard
1
In a pan, mix all ingredients well, bring to a boil and cook until the mixture is homogeneous
2
Serve the cake with the custard still warm.
