Chocolate coulant filled with semi-cured manchego cheese PDO Las Terceras

INGREDIENTS

• 140gr dark chocolate 70% cocoa.
• 4 eggs.
• 100gr butter and 20gr more to grease the moulds.
• 50gr almond flour.
• 20gr flour and 20gr more for the moulds.
• 75g icing sugar.
• 1 tablespoon of icing sugar.
• A pinch of salt.
• 80grs. of grated semi-cured manchego cheese PDO Las Terceras.
• 40grs of semi-cured manchego cheese DOP Las Terceras in cream.

PREPARATION

• Prepare small balls of about 15g each by mixing the two cheeses. Keep in the fridge.
• Melt the dark chocolate together with the butter (in a bain-marie or microwave) and mix homogeneously.
• Beat the eggs together with the icing sugar and salt, when whipped, add the chocolate.
• Mix the almond flour and the plain flour. Add this mixture to the previous preparation and refrigerate in the fridge for 30 minutes.
• Preheat the oven to 200°C and in the meantime, grease the baking tins with butter and flour..
• Distribute the dough into the moulds twice, adding the cheese ball in the centre of each mould..
• Bake for about 8 minutes (when it has risen in size, more or less).
• Remove from the oven and leave to cool for about 3 minutes. Carefully unmould and sprinkle with icing sugar.