The chocolate explosion cake is an irresistible dessert that will win the hearts of anyone. On the outside, it looks like a simple chocolate cake, but with 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 melting core make 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 double boiler with liquid cream, butter, milk, and coffee
Mix well and pour the mixture into molds of 45 mm diameter and 35 mm height
Leave it in the freezer for a day
Finely chop the almonds after peeling them and set them aside
Place the grated chocolate in a bowl
Add the softened butter, sugar, egg yolks, and mix everything gently
Incorporate the almond flour
In a large bowl, whip the egg whites until stiff and gently fold in the mixture using a wooden spoon
Pour the mixture dividing it into 8/9 previously buttered and dusted with cocoa powder 12 cl capacity molds
Quickly sink the previously prepared chocolate core and 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 a maximum of 3 days
Delicious chocolate dessert with a soft heart
Italy
| Energy (kcal) | 507.95 |
| Carbohydrates (g) | 14.46 |
| of which Sugars (g) | 14.24 |
| Fat (g) | 45.81 |
| of which Saturates (g) | 20.39 |
| Protein (g) | 7.88 |
| Fiber (g) | 5.06 |
| Sale (g) | 0.01 |
