The chocolate cake with dark heart is an easy and delicious gluten-free recipe perfect for Saint Valentine, but not only! The pie is really quick to make with very few ingredients you have at home!
With these doses you will get 2 cupcakes.
Family💚 today I offer you not only a romantic recipe, but a delicacy ready in a few minutes, perfect for a special snack!
My mold measures 8cm in diameter and 4cm in height, even slightly larger, but not smaller, are fine.
The secret of the fondant heart is cooking, of course! In my oven I baked in the central part at 200 degrees static, preheated, but obviously all ovens are different so I recommend you do some trial And write down the cooking time perfect for having a nice chocolate waterfall!
How to regulate?
Let your pie grow, after 8 or 10 minutes you can open the door and check that a crust has formed on the surface. Shaking the tray, the pie must move slightly and detach itself from the edges of the mold … If it remains motionless, you have gone further in cooking!
The litmus test, unfortunately, is always the opening, but if you do a couple of tests, I assure you that you will prey on us and taste!
# Family💚 hello, today I offer you a gluten-free donut to the chocolate easy and delicious, soft as a cloud, light without butter and without crumbs! You make this donut simply with one whisk, I added both bitter cocoa and dark chocolate to the mixture for a unique delicacy.
Excellent for breakfast, snack and snack for the whole family, it is one of those recipes that everyone really likes!
To enjoy a donut as soft as a cloud, you have to work eggs and sugar for at least 5 minutes and obtain a mixture that is tripled in volume and clear.
Add the ingredients as per recipe and continue to work with the mixer (watch out for splashing liquids!).
Of course if you have one planetary, you save time, since it does it alone; even using a food processor with blades makes you faster and still get an excellent result.
Here you can find the lemon cloud donut!
This donut is one of those soft desserts that stays soft for a lot of days, I keep it in the cake pan. Alternatively, you can put it in a food bag and close it with a clothespin.
Pour your chocolate into a medium sized mixing bowl and then set it aside.
In a small saucepan melt your butter over medium heat. Add in the cream when the butter is almost completely melted.
Turn the heat up very slightly and while using a whisk, stir constantly but gently until the mixture barely comes to a boil.
Pour the heated mixture over the chocolate and begin stirring, combining the chocolate with the butter and cream mixture. After about a minute or two the chocolate should be completely melted and smooth. It’s ganache!
Pour the ganache into a small Tupperware bowl with 3”-4” sides (or tall sides).
Place in the fridge until it’s solid.
How to make dipping chocolate
Combine your ingredients in a small bowl with deep sides. Microwave on high for 1 minute.
Stir gently and then microwave for another 15-45 seconds until the mixture has melted completely and is smooth.
If you’re adding white chocolate place ¼ cup of white chocolate chips in a small ziplock bag and microwave for about 1 minute until melted. Snip a tiny corner off of the bag for piping.
How to make dark chocolate truffles.
Put a plate or a quarter sized cookie sheet in the freezer for a few minutes. Then take it out and cover it with parchment paper.
Using a melon baller, scoop out balls of the hardened ganache.
Try to keep the balls as round as possible but know it’s okay if they aren’t because the dipping chocolate will help to hide imperfections.
Don’t let the ganache warm up too much, so try to work in small batched of about 7 or 8 truffles at a time.
There is no amazing way of dipping them- the shortening will thin the chocolate out a bit, so it will be easier. I used my fingers and dipped the flat side of my truffles first, then rotated it around in the chocolate. Don’t worry- any imperfections will be hidden when you drizzle chocolate on top (or sprinkle with candy, sprinkles, etc.) Mine were not perfect, so I went ahead and let my husband know they were Artisan Truffles. 😉
Transfer dipped truffle to chilled plate/ tray. Working in batches of 7-8 truffles, like I mentioned above, dip truffles, set on the chilled tray, then when they’re all dipped, add sprinkles and/or chocolate drizzle on top.
Cool completely and ENJOY!
Once you have a batch of truffles coated in chocolate, you can drizzle more chocolate on top, or top with sprinkles, etc! Have fun with it!
I alternated white chocolate with more dark chocolate. Yum. The somewhat bitterness of the ganache inside balances out the sweetness of the dipping chocolate which makes it AMAZING.
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How to make chocolate ganache
How to make dipping chocolate
How to make dark chocolate truffles.