Chocolate cake with a soft heart

Chocolate cake with a soft heart
  • Difficulty;
    Very easy
  • Preparation time
    5 minutes
  • Cooking time
    40 minutes
  • Portions
  • Baking tin size
    Baking tin size
    20 cm
  • Diet recipe
  • Vegan recipe
  • Vegetarian recipe
  • Without eggs
    No eggs
  • Without cooking
    No cook


Photo of the chocolate cake with a soft heartDon't get confused with the classic liquid heart pie, this cake looks like that fantastic dessert just for the flavor, but obviously the consistency is different. In short the heart is not "melting", does not drip as if it were lava at the first cut of the cake, but for obvious structural reasons, the dessert is compact.

The "soft heart" however exists and is represented by the melting inside of the cake, each bite will melt in the mouth in a whirlwind of sweetness. A fantastic flavor obtained with very few ingredients and without using yeast.

We recommend using a 20 cm cake tin so that the cake is neither too high (it may not bake well), nor too low (it may be too dry). In case you want to make a bigger dessert to offer to more people, just double the dose and increase the diameter of the cake tin.


  • 3,5 oz (100 g) of flour 00
  • 3,5 oz (100 g) of butter
  • 3,5 oz (100 g) of sugar
  • 2 eggs
  • A small glass of milk
  • 8,8 oz (250 g) of dark chocolate


  1. Melt the chocolate with the butter in a bain-marie (or if you prefer in the microwave).
  2. Chocolate and butter ready for the bain-marie Chocolate and butter melt in the bain-marie
  3. Mix all the ingredients paying attention to the formation of lumps. Break the 2 eggs first and beat them together with the sugar, then add the flour and milk, mix carefully.
  4. Eggs and sugar in bowl Eggs and sugar beaten with flour and milk
  5. Turn on the oven at 180°C. Pour the hot, well melted chocolate into the dough and continue to mix.
  6. Dough and melted chocolate with butter Dough ready to be poured into the pan
  7. Grease and flour (or cover with baking paper) a cake tin of about 20 cm and bake for about 35-40 minutes. As soon as the crust forms on the surface, you can take the cake out of the oven, do not worry about making a toothpick test as the inside will be specially damp.
  8. Raw dough inside the buttered cake pan lined with parchment paper Baked cake just removed from the oven