I have always loved chocolate cupcakes with a warm heart. Every time we go out to eat, I order this dessert, its simplicity while being so complex makes it both stunning and delicious both to prepare and to eat. There is nothing complicated about preparing the dessert; you just need to be careful with the baking. It all revolves around the baking, one minute more and it is overcooked, one minute less and it is too watery.
They used to go to Piazza del Popolo very often when they weren’t out with school friends. I enjoyed walking all the way through Via del Corso until we reached the colosseum. However, the most enjoyable part was getting back to the subway via Burger King. A while ago, they were selling chocolate cupcakes accompanied by vanilla ice cream and it was a stop I absolutely could not miss.
If you serve a chocolate cupcake with a soft heart at dinner, you will make a beautiful impression, a recipe that everyone will agree with, no matter their age.
Little chocolate cake with soft heart
- 3 Egg
- 60 g Sugar
- 50 g Flour
- 200 g Dark chocolate
- 100 g Butter
- In a bowl combine eggs and sugar and with a whisk, mix everything together. Next, we add the chocolate and the butter we have previously melted in a bain-marie (pour a little bit of water into a pan and place another bowl over it, then add the dark chocolate we have previously broken with our hands and the butter; we melt the chocolate and butter).
- We continue to mix before adding the previously sifted flour mix again until the mixture is smooth and homogeneous.
- We take the round single-portion molds we butter and instead of using flour we use bitter cocoa powder and spread it evenly all over the surface.
- Now all that remains is to put the liquid mixture inside the single-portion molds and fill them 3/4 full. Repeat the same operation until we run out of the mixture. Bake at 220° for 7 minutes.