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Prep time
45 minutes
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Cook time
20 minutes
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Serves
8-10
Author Notes
This chocolate cake is named the "love" cake because it brought my husband (a chef from Italy) and me together back in 2007 when I asked him for the recipe in his restaurant in Chianti. We've been married for 13 years now and love making this cake as a featured dessert during our cooking classes and dinner parties.
The cake is a deep, dark chocolate cake that is baked in a ramekin and a bit of a cross between a chocolate souffle and a lava cake. The cake has a lovely pudding-like middle and is served warm with a beautiful scoop of vanilla gelato on the side along with fresh raspberries.
This one is worth the extra bit of time to make. We hope it brings you love as well. —Love in a Tuscan Kitchen
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Ingredients
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6 ounces
dark chocolate, chopped (use 60-70 percent chocolate)
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10 tablespoons
unsalted butter
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3
large eggs
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1/2 cup
sugar
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1 cup
flour (AP)
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1 tablespoon
cocoa powder
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1 teaspoon
baking powder
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1/2 teaspoon
sea salt
Directions
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Preheat oven to 375 degrees.
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Melt together the butter and chocolate in a bowl over a water bath. You can create a water bath by placing a glass or metal bowl above a medium saucepan filled with water (half full). Warm the water over medium heat. The water should not be touching the bottom of the bowl. You can also use the microwave on 50 percent power for 1 to 2 minutes to melt the chocolate and butter together in a glass bowl. Set aside the melted chocolate to cool slightly.
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Beat the eggs and sugar together well with a hand or stand mixer on medium until the mixture is creamy and light yellow—around 3 to 4 minutes.
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Slowly add the melted chocolate mixture (a little at a time) to the egg/sugar mixture.
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Next add the dry ingredients: flour, cocoa powder, baking powder, and salt. Mix by hand with a whisk for 1 to 2 minutes until the mixture is smooth.
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Spray ten individual ramekins (4-6 oz. size) with spray oil or coat the inside well with butter.
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Pour the chocolate mixture into the ramekins, filling about ¾ full.
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Bake cakes at 375 degrees for 12 to 14 minutes (it’s better to undercook than overcook these, the middle should remain a bit melted).
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Turn the ramekins upside down on a small plate to turn out each individual cake. Serve warm with vanilla ice cream and berries.
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