Among quick and easy desserts, the chocolate cake with a melting center is undoubtedly the most irresistible! A delicious single-serving treasure chest hiding a soft and enveloping surprise. The secret to the warm center? It's all in the cooking, whether traditionally in the oven or in an air fryer! And thanks to chef Luca De Santi, we'll discover how to achieve perfect results in just a few simple steps. Ideal for preparing ahead and baking at the last minute to impress your guests at dessert time, the chocolate cake with a melting center is a true pleasure for the palate, perfect for enjoying on your own to lift your spirits on the greyest of days. Or, why not, it could be the perfect finishing touch to your Valentine's Day menu... so all you have to do is choose the occasion and follow the recipe! Also try these soft-centered cakes: Chocolate cake with a white dark chocolate center Chocolate cake with a raspberry center Chocolate and strawberry cake Cakes with a white dark chocolate center Cakes with white chocolate, condensed milk and raspberries Among the Valentine's Day desserts, we recommend not to miss the soft chocolate and tonka bean center of the San Valentino cheesecake, another delicious idea for your home-made menu.
HOW TO MAKE A DARK CHOCOLATE CAKE
To make the chocolate cake with a dark center, first melt the chocolate in a bain-marie together with the butter, stirring constantly. 1. Once melted, let it cool to 30°C. 2. If you don't have a thermometer, you can leave it at room temperature for about 20-25 minutes. Meanwhile, butter and flour 4 aluminum molds. 3.
When it reaches 30°, transfer the butter and chocolate mixture to a mixer with steel blades 4. While the mixer is running, add the sugar inside 5 and wait until it is well mixed, then pour in the beaten eggs 6.
Once the eggs have been absorbed, add the flour 7 and continue mixing until the mixture is smooth and homogeneous 8. Fill the molds with 70 g of mixture each, using a piping bag or a spoon 9; the mixture should reach about two-thirds of the mold.
Place the molds in the freezer for at least 6 hours, better if overnight 10. Once the cakes are frozen, arrange them on a baking tray 11 and cook in a fan oven preheated to 190° for 14-15 minutes, on the middle shelf 12.
Once the cooking time is up, gently turn them out by turning the moulds upside down onto a plate 13, then sprinkle with icing sugar 14 and serve your chocolate cake with a dark heart immediately 15!
