The chocolate explosion cake is an irresistible dessert that will win over anyone. On the outside it looks like 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 cake's fluffy texture and the discovery of the molten center make it a dessert with great impact. It can be enjoyed hot or cold, accompanied by fresh strawberries or a scoop of vanilla ice cream.
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Finely chop the chocolate and melt it in a bain-marie with the liquid cream, butter, milk and coffee
Mix well and pour the mixture into molds 45 mm in diameter and 35 mm high
Leave it in the freezer for one day
Finely chop the almonds after peeling them and set aside
Put the grated chocolate in a bowl
Add the soft butter, sugar, egg yolks and mix everything gently
Incorporate the almond flour
In a large bowl, whisk the egg whites until stiff and fold them into the mixture, blending very gently with a wooden spoon
Pour the mixture into 8/9 molds with a capacity of 12 cl, previously buttered and dusted with cocoa powder
Place the chocolate heart prepared earlier in the center and quickly put everything back in the freezer
20 minutes before serving, transfer them from the freezer to the oven already hot at 180 degrees for 19 minutes
Take the molds out of the oven, let them cool for 2 minutes and serve on a large plate, possibly with a strawberry garnish
Cake Molds
Bowl
Pot
Refrigerator
Store in the refrigerator for up to 3 days
Delicious chocolate dessert with a soft center
Italia
| Energy (kcal) | 507.95 |
| Carbohydrates (g) | 14.46 |
| of which Sugars (g) | 14.24 |
| Fat (g) | 45.81 |
| of which Saturates (g) | 20.39 |
| Protein (g) | 7.88 |
| Fiber (g) | 5.06 |
| Sale (g) | 0.01 |
