Heart of chocolate

Heart of chocolate

Sometimes we want to cook something that reflects all the love we want to convey.
This cake is perfect in this sense, because you just have to touch it to make sure that, from an external puff apparently solid, all the inner delicacy of chocolate is released.
Perfect for ending an intimate dinner, maybe just on Valentine’s Day.

INGREDIENTS Dose for 6 stencines

  • 100 Gr. Dark chocolate
  • 80 gr Butter
  • 80 Gr. Sugar
  • 20 Gr. Flour
  • 3 whole eggs
  • 1 Pinch of cinnamon
  • Icing sugar QB
  • Butter and flour for stencines


  • Oven
  • Mono-Portion Aluminum stencits
  • Baking paper
  • Electric Whisker
  • Bowl
  • Small pot
  • Big pot
  • Spoon


Put the chocolate and butter in the small saucepan; We support the latter on the big pot full in half of water and put on the fire, medium flame, and we melt.
In the meantime we prepare the moulds, butter and flour all the sides, putting on the bottom a small piece of baking paper (to facilitate the extraction after cooking).
We put the sugar in the bowl with the eggs and wash it with the electric whisker, until the whole becomes frothy and light-coloured.
Add the flour and cinnamon to this dough and continue to work.
We then put the melted chocolate and continue to mix with a spoon until we get a single uniform color.
At this point we can put the dough in the molds that, once filled, will go in the freezer for at least three hours (can be prepared even days before).

When they must be tasted we continue the preparation by turning the oven to 210 ^ to make it warm.
We then take the molds directly from the freezer and put them immediately in the heated oven.
Our hearts must bake for only 17 minutes (no more otherwise they become simple pastries without the soft heart).
When serving them sprinkle with powdered sugar.


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