The cake with chocolate explosion is an irresistible dessert that will win anyone's heart. On the outside, it appears as a simple chocolate cake, but at the first bite, you are surprised by a soft and creamy heart of melted chocolate. The perfect combination of the soft texture of the cake and the discovery of the molten heart makes it a dessert of great impact. It can be enjoyed hot or cold, accompanied by fresh strawberries or a scoop of vanilla ice cream.
Finely chop the chocolate and melt it in a bain-marie with the liquid cream, butter, milk, and espresso
Mix well and pour the mixture into molds of 45 mm in diameter and 35 mm in height
Leave it in the freezer for a day
Finely chop the almonds after peeling them and set aside
Place the grated chocolate in the bowl
Add the softened butter, sugar, egg yolks, and gently mix everything together
Incorporate the almond flour
In a large bowl, beat the egg whites until stiff and gently fold them into the mixture with a wooden spoon
Divide the mixture into 8/9 molds with a capacity of 12 cl, previously buttered and dusted with cocoa powder
Submerge the chocolate heart prepared earlier and quickly place everything back in the freezer
20 minutes before serving, transfer them from the freezer to a preheated oven at 180 degrees for 19 minutes
Remove the molds from the oven, let them cool for 2 minutes, and serve on a large plate, possibly garnished with strawberries
Cake molds
Bowl
Pot
Refrigerator
Store in the refrigerator for up to 3 days
Delicious chocolate dessert with a soft heart
Italia
| Energy (kcal) | 453.87 |
| Carbohydrates (g) | 11.75 |
| of which Sugars (g) | 11.58 |
| Fat (g) | 40.63 |
| of which Saturates (g) | 18.12 |
| Protein (g) | 9.01 |
| Fiber (g) | 4.05 |
| Sale (g) | 0.04 |
