Little Chocolate Cakes
12 servings
30 minutes
Little chocolate pastries are the embodiment of American baking, combining the rich taste of dark chocolate with the tenderness of a soft structure. Their history traces back to the tradition of homemade desserts that became popular for their simplicity and rich flavor. These pastries have a pleasant moisture and a subtle vanilla aroma, while a light dusting of powdered sugar completes their exquisite appearance. They are perfect for both morning coffee and evening tea, creating an atmosphere of coziness and enjoyment. With their rich texture, they can serve as an excellent base for various toppings – from berries and nuts to whipped cream. This classic treat will always delight chocolate lovers with its deep flavor and tenderness.
1
Preheat the oven to 180 degrees. Grease a baking tray (30x20x3.5 cm) with softened butter and line the bottom with non-stick baking paper.
- Butter: 180 g
2
Sift powdered sugar, flour, and cocoa powder into a large bowl. Set aside.
- Icing sugar: 300 g
- Wheat flour: 180 g
- Cocoa powder: 40 g
3
Melt finely chopped chocolate in a double boiler. Remove the bowl from the pot of boiling water, add softened unsalted butter and light molasses, and mix until a homogeneous mass forms. Leave to cool at room temperature.
- 70% dark chocolate: 300 g
- Butter: 180 g
- Treacle (syrup): 4 tablespoons
4
Add eggs and vanilla extract to the chocolate mixture and beat. Then add the dry ingredients and beat again until a soft mass is obtained. Pour into a baking tray and smooth the top. Bake in the center of the oven for 20 minutes, until cracks start to appear on the top. The center should remain soft and juicy. Leave to cool in the tray.
- Chicken egg: 4 pieces
- Vanilla extract: 2 teaspoons
5
Flip the pastry and remove the paper. Trim the edges to make them even, then cut into squares. Dust with powdered sugar before serving.
- Icing sugar: 300 g
