Hot heart cake is a dessert that you should try at least once, and I believe many of you have already done so. The chocolate hot heart is easy to make and also very quick, making it ideal when you have last-minute guests and haven’t prepared anything in advance. With this recipe, you’ll get 6 hot heart cakes. You can use either disposable aluminum molds commonly found in supermarkets or reusable silicone molds. If you don’t consume all the chocolate hot heart cakes, store them in the refrigerator and heat them in the microwave at 750W for 1 minute before serving to bring them back to the right temperature. If you’re looking for a vegan version, I recommend the VEGAN SOFT HEART CHOCOLATE CAKE. Now let’s see how to make the hot heart cake, and if you try it, let me know: Barbara
Here are more delicious recipes to try:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Hot heart cake
- 9 oz Dark chocolate
- 14 tbsp Butter (or margarine)
- 4 Eggs
- cup Sugar
- cup All-purpose flour
- Powdered sugar
- 1 tsp Vanilla extract (or 1 packet of vanillin)
- as needed Butter
- as needed Unsweetened cocoa powder
Tools
- Baking cups
How to prepare Hot heart cake
Let’s start preparing the hot heart cake, finely chop the dark chocolate,
Then pour it into a glass bowl and melt it in a double boiler or microwave at 750 W for 90 seconds,
take the bowl out and stir well to fully melt the chocolate, if the chocolate hasn’t melted yet, stir and put it back for another 10/15 seconds.
While the chocolate is still hot, add the butter in pieces,
stir well so that the butter melts and incorporates into the chocolate.
Break the eggs into a bowl and beat them with a fork,
When the butter is well incorporated into the chocolate, add the sugar,
the vanilla essence,
and the beaten eggs,
incorporate the ingredients well.
Sift the flour
and incorporate it with a fork until a nice smooth and homogeneous mixture is obtained.
Butter the baking cups and dust them with unsweetened cocoa powder, this way they will easily detach, pour the mixture and level it. Bake in a preheated static oven at 355°F (180°C) for 15 minutes.
Remove them from the oven and wait two minutes before serving, flip them onto the serving plate, remove the baking cup, dust with powdered sugar
and serve thehot heart cake.
How to store the Hot heart cake
I recommend consuming the Hot heart cake as soon as it’s ready or if you have leftovers, store them in the refrigerator and heat them in the microwave at 750° for 1 minute before serving
