Little chocolate cake with soft heart

Chocolate cake with a soft heart, here is the recipe and the tricks to prepare this delicious chocolate cake

Little chocolate cake with soft heart, here prescription and the tricks to prepare one of the most delicious desserts from serve after a meal or even for one snack more refined or romantic.

The preparation of this pudding soft and tasty is not difficult: the only thing that could possibly compromise its success is cooking. The main feature of the chocolate cake with a soft heart, in fact, is precisely that of making the filling slide down once broken with a spoon, which happens if you remove the cake from the oven at the right time. It is therefore advisable to experiment with cooking with a first pie in order to verify the exact method, in fact each oven is different and the timing may vary.

Index

Ingredients for four soft-hearted cakes

85 grams of dark chocolate
70 gr of clarified butter
3 whites
1 yolk
20 gr of type 1 flour
20 gr of brown sugar
butter and flour to taste for the molds
4 aluminum muffin molds
ground cane sugar to taste

Preparation Time:
30 minutes
Cooking time:
About 18/20 minutes
Rest time:
4 / 5 hours
Dose:
4 people to
difficulty:
medium

How to prepare chocolate cakes with a soft heart: procedure

Shell the eggs and divide the yolks from the whites,
gather the egg whites in a large bowl, start whipping with an electric whisk and add the sugar to the side of the bowl so as not to disassemble the egg whites,
mount until you get a very firm meringue and then removing the whips do not form upward points

put the meringue in the refrigerator and combine the butter and the chopped chocolate in a saucepan,
to melt all in a bain-marie, then place the saucepan with the chocolate and butter on a pot full of water, put it on the stove and with the heat of the boiling water the contents will melt,

deposit now melted chocolate and butter in a large bowl,
to incorporate then the yolk and then the sifted flour, and with circular movements that go from bottom to top gradually incorporate the meringue too,

to fill then the cups and put them in the refrigerator for at least four / five hours,
passed which bake the cake in a hot oven at 160 ° for about eighteen-twenty minutes.
Cooking when finished taking out of the oven, gently turn the cake upside down on a serving dish, garnish the surface with finely ground cane sugar and serve immediately.