Tortino di lava al cioccolato
Ingredients 3-4 pieces
150 grams dark chocolate: around 60% or higher, according to taste
80 grams of butter
2 eggs (medium size)
70-80 grams of sugar (depending on how sweet you want the tarts to be)
25 g flour
little salt
teaspoon of vanilla essence
possibly: pinch of cayenne pepper
optionally: 50 g white chocolate
Take aluminium foil moulds or silicone moulds
🕐 20 🔪 12-16 ⏱️ 👩🏼🍳👩🏼🍳
1. Preheat oven to 200 degrees (only if you bake the tarts immediately);.
2. Melt the butter with the dark chocolate in a bain-marie (make sure the pan or bowl does not touch the water). Leave the mixture to cool slightly outside the fridge or throw away the hot water under the pan or bowl and replace it with cold water. Put the pan with the chocolate back on top, so that it cools down a little faster. Make sure that the chocolate mixture still remains liquid.
2. Mix the sugar with the eggs to form a light yellow frothy mixture.
3. Lightly stir the chocolate mixture into the egg mixture.
4. Mix in the sifted flour (again lightly).
5. Add a little salt and the vanilla essence. If you want to experiment a little: add some cayenne pepper. Break the white chocolate into cubes.
6. Grease the moulds. You can dust them with the cocoa but you do not have to.
7. Fill the tins with the mixture so that they all contain the same amount of dough. Do not fill them too high, as they will still rise slightly during baking. Press a cube of white chocolate into each shape (this is also optional). If necessary, use a spoon to cover the top with the chocolate batter.
From this moment on, you can keep the tarts in the refrigerator: they will be good for at least 5 days. You can even freeze them and defrost them before use.
Baking
1. Make sure the oven is preheated to 200 degrees.
2. If you have kept the tarts in the refrigerator, make sure that they are at room temperature before you bake them. If not, bake them for a longer time.
3. Put the tarts into the oven and bake for about 12-16 minutes (cold tarts 14-18 minutes). This depends on the oven. If it is a conventional oven, a little longer. If it is a hot air circulating oven, then keep it about 12-13 minutes (cold tarts 14-15 minutes). The tarts are ready when they have risen slightly and the top feels dry and not very indented.
4. Remove the tarts from the oven and leave them to cool for a few minutes before serving. Place a plate on the tartlet and turn the tartlet over. Wait a moment before removing the tin or shake the tin and the plate vigorously once, so that the tartlet comes loose from the tin.
5. Serve with a little whipped cream or whipped cream mixed with mascarpone. Serve with a leaf of mint or a leaf of basil.
6. When you eat the cake, the white chocolate inside appears.
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