Poured Cocoa Cake with a Delicious Chocolate Heart. A simple and quick cake to prepare, perfect to serve as a dessert at the end of a meal.
The poured cake is a simple dessert to prepare, perfect to serve as a dessert at the end of a meal. The poured cake involves a double oven baking, ensuring that the filling doesn’t sink to the bottom of the pan but remains perfectly in the center of the cake.
The creamy filling is made with ricotta, mascarpone, sugar, chocolate, and eggs. This filling gives the cake a delicate yet decisive flavor, while the addition of jam adds a touch of freshness to the dessert.
The poured cocoa cake with a delicious chocolate heart will win everyone over with its softness and balance of flavors. Be sure to try it; it’s perfect for any special occasion.
But let’s see right away how to prepare the poured cocoa cake with a delicious chocolate heart.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For the cake
- 4 eggs
- 180 g sugar
- 2/3 cup milk
- 1/2 cup sunflower oil
- 1/2 cup unsweetened cocoa powder
- 1 packet baking powder
- 2 1/4 cups all-purpose flour
- 200 g ricotta cheese
- 250 g mascarpone cheese
- 4 tablespoons sugar
- 160 g dark chocolate
- 2 tablespoons butter
- 2 tablespoons milk
- 1/3 cup chocolate chips
- 2 eggs
- 1 tablespoon milk
- 1 tablespoon rum
- 2 tablespoons cherry jam
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Spoon
- 1 Pan
- 1 Brush
How to prepare the poured cocoa cake with a delicious chocolate heart.
First, prepare the cake base. In a bowl, mix the eggs and sugar. Use an electric mixer or a hand whisk until the mixture is fluffy and frothy.
Add the milk and oil. Mix.
Add the flour, cocoa, and baking powder. Mix well, being careful not to create lumps.
Pour half of the batter into a pre-greased and floured 9.5-inch pan. Level and bake in a preheated static oven at 350°F. Let it cook for about 15/18 minutes. Please check the cooking times based on your oven.
Meanwhile, prepare the filling. In a bowl, combine the ricotta, mascarpone, and sugar. (The sugar is optional. You can omit it or use less). Mix with a spoon. Set aside for a moment.
In a saucepan, combine the broken chocolate, butter, and milk. Move to the stove and completely melt the chocolate, stirring continuously.
Add the melted chocolate to the ricotta and mascarpone cream. Mix with a spoon. Then add and incorporate the chocolate chips.
Finally, add the eggs and mix everything well.
Remove the cake from the oven and brush the surface with the milk and rum previously mixed together.
Add two tablespoons of cherry jam and level. Add the chocolate filling and finally cover with the remaining batter.
Bake in a preheated static oven at 350°F and let it cook for about 35/40 minutes. Please check the cooking times based on your oven.
Remove from the oven and let the cake cool completely before serving. I recommend letting it rest in the refrigerator for at least two hours.
If you like, dust with powdered sugar before serving.
Storage
The poured cake can be stored in the refrigerator in a closed container for up to 3 days.
