Instead of the mixer you can use an immersion blender to mix the ingredients. Alternatively you can work eggs and sugar first and then incorporate the rest of the ingredients with a marisa. Keep in mind that with the mixer or blender you will get a smoother texture!
If you prefer to omit the freezing step, the cooking time will be a little shorter: we recommend cooking them in a preheated convection oven at 180° for 7 minutes, first testing with only one so as to better adjust for the next ones.
You can melt the chocolate in the microwave instead of in a bain-marie: in this case, operate it at intervals of up to 30 seconds, stirring each time to prevent it from burning.
If you use the oven in static mode, you will need to extend the cooking time by a few minutes.
For a gluten-free version you can replace the flour with 17 g of rice flour and 8 g of potato starch, sieved together.
