Chocolate and mascarpone cake by Cyril Lignac

Preparation:
Preheat the oven to 150°
Melt the chocolate in a bain-marie
Pour the mascarpone into the bowl of the food processor and whisk to loosen
it Add the melted chocolate on top of the mascarpone and whisk well
then the eggs 1 to 1, whisking for about 30 seconds between each addition
then the icing sugar, mix to incorporate
Add the sifted flour and mix just to incorporate it
Place the stainless steel square or circle, lined with aluminum foil, on a silicone plate placed directly on the oven rack, in order to keep all the fondant of the cake. (My daughter used a simple buttered tefal pan lined with baking paper)
Pour the batter into the pan and bake for about 25 minutes, the center of the cake should remain shaky, it will congeal after the cold weather.