Food & Drinks
Chocolate cake with melting heart
As a child, I used to love watching how my mother her baked goods came together.
And of course, my finger would occasionally dip into the mixing bowl when mom wasn't looking. You can see where my weakness for dough and everything that isn't baked yet comes from. One of my favorite desserts is also a chocolate cake that is still velvety soft on the inside and runs along your fingers when you cut into it.
A big must is that you use good quality chocolate. So friend, have a dinner planned and no idea how you're going to end it festively? Then grab a pen and paper, because with this chocolate cake you'll score points.
Chocolate cake with melting heart
- 6 eggs
- 400 g Godiva 50% Dark Chocolate (don't forget to break off a piece before it goes into the pan)
- 200 g butter
- 200 g brown sugar
- 200 g almond flour
- 1 cup of espresso
- Preheat the oven to 160 degrees.
- Grease a round baking pan with butter and line the bottom with parchment paper.
- Melt the chocolate in a saucepan over a bain-marie.
- Add the butter, coffee, and sugar and let them melt together. Set aside once everything is well melted.
- While whisking, add the eggs one by one to the mixture. NOTE: Keep whisking so the mixture doesn't start to set.
- Add the almond flour.
- Pour the chocolate mixture into the cake pan and bake the cake for a maximum of 20 minutes. The center should not cook through.
- Take the cake out of the oven.
