Cake with Chocolate Explosion

Name: Cake with Chocolate Explosion
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 9
Cuisine: Italia
Ingredients: null For the Chocolate Hearts:; 125 g Dark Chocolate; 200 g Liquid Cream; 50 g Butter; 6 cl Milk; 15 g Espresso; null For the Cake:; 125 g Dark Chocolate; 200 g Butter; 250 g Almonds; 5 Eggs; to taste Cocoa Powder; to taste Strawberries

@tuduu

Category: Desserts

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.

Difficulty: Medium

Cooking time: 15 minCooking: 15 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

For the chocolate hearts:
Dark chocolate125g
Liquid cream200g
Butter50g
Milk6cl
Espresso15g
For the cake:
Dark chocolate125g
Butter200g
Almonds250g
Eggs5
Cocoa powderto taste
Strawberriesto taste

Purchasable products

Truffle Butter 80g - artisanal specialty

1 product

£ 8.51

Shelled Sicilian Almonds 150g

1 product

£ 3.35

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 12
Finely chop the chocolate and melt it in a bain-marie with the liquid cream, butter, milk, and espresso
STEP 2 OF 12
Mix well and pour the mixture into molds of 45 mm in diameter and 35 mm in height
STEP 3 OF 12
Leave it in the freezer for a day
STEP 4 OF 12
Finely chop the almonds after peeling them and set aside
STEP 5 OF 12
Place the grated chocolate in the bowl
STEP 6 OF 12
Add the softened butter, sugar, egg yolks, and gently mix everything together
STEP 7 OF 12
Incorporate the almond flour
STEP 8 OF 12
In a large bowl, beat the egg whites until stiff and gently fold them into the mixture with a wooden spoon
STEP 9 OF 12
Divide the mixture into 8/9 molds with a capacity of 12 cl, previously buttered and dusted with cocoa powder
STEP 10 OF 12
Submerge the chocolate heart prepared earlier and quickly place everything back in the freezer
STEP 11 OF 12
20 minutes before serving, transfer them from the freezer to a preheated oven at 180 degrees for 19 minutes
STEP 12 OF 12
Remove the molds from the oven, let them cool for 2 minutes, and serve on a large plate, possibly garnished with strawberries

Suggestions

Cake molds
Bowl
Pot
Refrigerator

General Information

Storage notes

Store in the refrigerator for up to 3 days

More information

Delicious chocolate dessert with a soft heart

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
9.01g·14%
Carbohydrates
11.75g·18%
Fats
40.63g·62%
Fibers
4.05g·6%