Is there a better chocolate cake than this? Making it is simple. The only difficulty lies in the baking – because it must be baked to the perfect point where the outside is done and the inside is still soft and creamy.
The molten chocolate cake, Italian-style
This chocolate cake isn’t difficult to make. Just follow our recipe and you can’t go wrong! And if desired, you can even make up new combinations using this recipe as a base.
Our recipe
Melt 7 oz dark chocolate in a bain-marie or microwave with 5 oz butter and 5 oz sugar. Add 1 ½ oz sifted flour and beat 4 eggs separately. Then add the eggs and flour to the chocolate mixture a little at a time.
Pour everything into buttered single-portion aluminium molds sprinkled with bitter cocoa powder. Place a cube of chocolate in the middle and let it cool in the freezer for two hours. Then bake at 400°F (200°C) for 10 minutes in a static preheated oven. Once ready, the cakes should have a thin crust on the surface. At this point, turn them upside down immediately on plates. Serve them still hot with a little whipped cream, ice cream or strawberries.
Variants
You can make the center a white chocolate heart if desire – or you could even use a teaspoon of dulce de leche in the center of each cake for delicious results. You can also flavor the chocolate with red chili pepper, orange peel or cinnamon and ginger. Finally, you can also add a sour cherry to the creamy center of your cakes. This is the version for true connoisseurs! Read on for five secrets to making the perfect chocolate cake.