Among quick and easy desserts, chocolate cake with a molten centre is undoubtedly the most irresistible! A delicious single-serving treasure chest that hides a soft and enveloping surprise. The secret to the warm centre? It’s all in the cooking, either in a traditional oven or an air fryer! Thanks to chef Luca De Santi, we will discover how to achieve perfect results in a few simple steps. Ideal to prepare in advance and cook at the last minute to impress your guests at dessert time, the chocolate tart with a molten centre is a real treat for the palate, to be enjoyed even on your own to lift your spirits on grey days. Or, why not, it could be a trump card to round off your Valentine’s Day menu… all you have to do is choose the occasion and follow the recipe!
Try these soft-centred cakes too:
Chocolate tart with white chocolate centre
Chocolate tart with raspberry centre
Chocolate and strawberry tart
Tarts with white chocolate centre
White chocolate, condensed milk and raspberry tarts
Among the Valentine’s Day desserts, we recommend you don’t miss the soft chocolate and tonka bean centre of the Valentine’s Day cheesecake, another delicious idea for your menu to make at home.
HOW TO MAKE CHOCOLATE CAKES WITH A DARK CHOCOLATE CENTRE
To make chocolate cakes with a dark chocolate centre, first melt the chocolate in a bain-marie together with the butter, stirring continuously 1. Once melted, leave to cool to a temperature of 30°C 2. If you do not have a thermometer, you can leave it at room temperature for about 20-25 minutes. Meanwhile, butter and flour 4 aluminium moulds 3.
When it has reached 30°C, transfer the butter and chocolate mixture to a mixer with steel blades 4. While the mixer is running, add the sugar 5 and wait until it is well blended, then slowly pour in the beaten eggs 6.
When the eggs have been absorbed, add the flour 7 and continue to blend until the mixture is smooth and homogeneous 8. Fill the moulds with 70 g of mixture each, using a piping bag or spoon 9; the mixture should fill about two-thirds of the mould.
Place the moulds in the freezer for at least 6 hours, preferably overnight 10. When the cakes are frozen, place them in a baking tray 11 and bake in a preheated fan oven at 190°C for 14-15 minutes, on the middle shelf 12.
Once cooked, gently turn the moulds upside down onto a plate 13, then dust with icing sugar 14 and serve your chocolate cakes with a dark chocolate centre immediately 15!
