Ingredients
- 60 grams Chocolate bar (milk or black)
- 30 grams Butter (salted or unsalted)
- 30 grams Sugar
- 1 Egg
- 30 grams Cake flour
- 15 grams Cocoa powder
- 1/3 tsp Baking powder
- 1 tbsp Rum (optional)
- 1 Powdered sugar
Instructions
- Prepare all ingredients.
- Cut the chocolate bar in half.
- Finely chop one half and chop the other roughly.
- Put the batter and finely chopped chocolate into a bowl.
- Melt the chocolate in a double broiler.
- Add the sugar to mix in.
- Then add the egg and mix all together.
- If you want, add the rum.
- Sift the flour, cocoa powder and baking powder, and add to the bowl.
- Mix until smooth.
- If the batter gets hard, then use a double broiler to warm it up.
- When the flour has mixed well, add the rest of the roughly chopped chocolate.
- Mix it all together well.
- Line paper into the cake mold.
- I used a heart shaped mold and parchment paper.
- If you don't have it, use normal parchment paper.
- Pour the batter into the mold.
- Bake for 20 - 25 minutes in a preheated 200C oven.
- If the centre puffs up too much, turn the mold upside down and let it cool.
- This helps the centre to flatten.
- Cut out a heart with cooking paper.
- Place plastic wrap on a table, place the cake, and put the heart shaped paper on, sprinkle on the powdered sugar.
- Remove the paper with a bamboo skewer.
- Place the cake on a doily.
- It's done.
- It has a crispy surface and soft inside.
- The crispy chocolate texture enriches the cake.
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