TORTINO AL CIOCCOLATO

TORTINO AL CIOCCOLATO image

Yield 5-6 mini cakes

Number Of Ingredients 6

Steps:

The preparation is short and very simple. Start by chopping the chocolate into very small pieces and place in a saucepan together with the butter into small pieces. Melt it all together and stir until you obtain a smooth and homogeneous mixture. Let cool. In another bowl, beat the eggs, egg yolks, and sugar together with an electric whisk until they become swollen and clear. Now take the melted chocolate and add it in this compound. Continue beating and add the flour. Butter 5 or 6 little ramekins and divide the dough into equal parts for each mold. Cover the molds with aluminum foil and place in the freezer for a couple of hours. You can leave it in the freezer for days and pull them out just before serving. Remove the aluminum and put your cupcakes in the oven and cook at 220°C per minute. Once cooked, form into patties and sprinkle with icing sugar. The secret to the filling remaining soft and warm lies in freezing the pie. This makes it impossible to cook the whole thing, leaving the inside soft and warm. If you want to give the dough a more intense aroma, you can add a couple of tablespoons of brandy or coffee. We advise you to serve the chocolate cake accompanied with custard served in a lovely cup.