Cakes with a molten white heart
17/11/2023The small cakes with a molten white heart are delicious desserts that surprise with their soft and melting core. Here’s how to prepare them with an all-Italian twist.
Ingredients
- 100 g of good quality white chocolate
- 80 g of butter
- 2 whole eggs
- 60 g of granulated sugar
- 30 g of all-purpose flour
- 1 pinch of salt
Preparation
- Preheat the oven to 200 °C (180 °C if fan assisted).
- Melt the white chocolate in a double boiler together with the butter, being careful not to overheat the mixture to prevent the fats in the chocolate from separating. You can also use the microwave on low power, checking and stirring every 30 seconds.
- In a bowl, beat the eggs with the sugar until you have a light and frothy mixture.
- Add the sifted flour and pinch of salt, mixing gently with a spatula so as not to deflate the mixture.
- Fold in the melted chocolate and butter to the egg mixture, mixing with the same care.
- Butter and flour some soufflé molds or use paper liners placed on a baking sheet.
- Fill them about two-thirds full with the mixture.
- Bake the cakes for about 8-10 minutes. The cooking time may vary depending on the thickness of the cakes and the type of oven, so watch them carefully. The center must remain soft and molten.
- Remove from the oven and let cool for a minute before unmolding or serve them directly in the molds.
Interesting Facts
The secret to a perfect molten heart lies in the cooking time: remember that a few seconds more or less can make the difference between a cake with a runny heart and one that is completely cooked through. Also, white chocolate can be delicate and tends to burn easily, so melting it over low heat is essential.
One last tip: if you want to add a note of freshness and an extra Italian touch, you could grate a little organic lemon zest into the mixture, giving a citrus accent to the dessert. And to accompany it, perhaps a nice glass of Passito di Pantelleria could be the perfect pairing to conclude the meal. Bon appétit!