Chocolate Cake with Dark Heart
Chocolate Cake with Dark Heart
Discover the magic of a Chocolate Cake with a Dark Heart, a dessert that enchants the senses and brings a touch of sophistication and flavour to the table. This recipe, carefully developed to offer perfect texture and intense flavour, will guide you step by step in creating a memorable dessert that will win you over at first taste.
Ingredients
- 200 g of high-quality dark chocolate
- 100 g of butter plus a little to grease the moulds
- 3 large eggs
- 3 yolks
- 120 g of caster sugar
- 50 g of sifted flour
- A pinch of salt
Instructions
- Preparing the Moulds: Start by lightly greasing the moulds with butter, then sprinkle them with a little cocoa powder. This step not only prevents the cupcakes from sticking, but also adds an extra layer of flavour.
- Melt the Chocolate and Butter: Break the chocolate into pieces and cut the butter into cubes. Melt them together in a bain-marie, stirring until smooth and homogeneous. Let cool.
- Whipping Eggs and Sugar: In a large bowl, beat the eggs, egg yolks and sugar with an electric whisk until the mixture becomes light and frothy.
- Combine the Chocolate with the Compote: Add the melted chocolate to the egg mixture, stirring gently with a spatula to incorporate it without disassembling the mixture.
- Add the flour: Finally, incorporate the sifted flour and a pinch of salt, stirring until the mixture is smooth.
- Filling the Moulds: Spread the dough into the prepared moulds, filling them up to about ¾ of their height.
- Cooking: Preheat the oven to 200°C and bake the pies for 12-14 minutes. Baking time is crucial: try to get a well-cooked outside and a still soft and runny inside.
- Serving: Let the cupcakes rest for a minute before gently unmoulding them. Serve them warm, perhaps accompanied by a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Notes
For a flawless presentation, serve the pie on a dessert plate together with a dollop of whipped cream or a quenelle of ice cream. You can decorate the dish with a light chocolate sauce drizzle or a dusting of icing sugar and cocoa. A fresh mint leaf will add a touch of colour and freshness that balances the richness of the chocolate.
Tried this recipe?Let us know how it was!
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