Tortino Caldo Al Cioccolato ~ Warm Chocolate Cake
225 g Dark Chocolate
225 g Butter
4 whole Eggs, plus 2 Egg Yolks
70 g Sugar
Zest of 1 Orange
60 g ‘00’ Flour, sifted
Powdered Sugar, for dusting
Preheat oven at 180° C or 350° F.
In a mixing bowl, whip the eggs with the sugar for about 10 minutes until light and fluffy. Meanwhile, melt the butter with the dark chocolate in a double boiler and mix well. Add the melted chocolate-butter mixture into the egg mixture folding gently so the eggs do not deflate. Add the grated orange zest, then sift in small amounts of the flour folding gently always in the same direction.
Butter and flour individual cake molds and pour the batter in. Bake for 8 minutes. Turn onto a serving dish and dust with powdered sugar before serving warm.
225 g Dark Chocolate
225 g Butter
4 whole Eggs, plus 2 Egg Yolks
70 g Sugar
Zest of 1 Orange
60 g ‘00’ Flour, sifted
Powdered Sugar, for dusting
Preheat oven at 180° C or 350° F.
In a mixing bowl, whip the eggs with the sugar for about 10 minutes until light and fluffy. Meanwhile, melt the butter with the dark chocolate in a double boiler and mix well. Add the melted chocolate-butter mixture into the egg mixture folding gently so the eggs do not deflate. Add the grated orange zest, then sift in small amounts of the flour folding gently always in the same direction.
Butter and flour individual cake molds and pour the batter in. Bake for 8 minutes. Turn onto a serving dish and dust with powdered sugar before serving warm.
