Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Torta morbida al latte caldo al cioccolato

Soft Hot Milk Chocolate Cake

Name: Soft Hot Milk Chocolate Cake
Yield: 9-inch (22 cm) cake pan
Cuisine: American
Ingredients: 1 1/3 cups all-purpose flour (about 170 grams), sifted; 3/4 cup granulated sugar (about 160 grams); 3 eggs; 1 tablespoon baking powder (about 16 grams); 1/2 cup low-fat milk (about 100 ml); 1/4 cup unsalted butter (about 60 grams); 2.8 oz melted dark chocolate (about 80 grams); 2 teaspoons unsweetened cocoa powder (optional); Powdered sugar, as needed, for dusting

Silvia Tiotto @cook_14340462

Soft Hot Milk Chocolate Cake

Silvia Tiotto @cook_14340462

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Ingredients

9-inch (22 cm) cake pan

1 1/3 cupsall-purpose flour (about 170 grams), sifted
3/4 cupgranulated sugar (about 160 grams)
3eggs
1 tablespoonbaking powder (about 16 grams)
1/2 cuplow-fat milk (about 100 ml)
1/4 cupunsalted butter (about 60 grams)
2.8 ozmelted dark chocolate (about 80 grams)
2 teaspoonsunsweetened cocoa powder (optional)
Powdered sugar, as needed, for dusting

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Steps

1

Place the eggs and sugar in a mixing bowl. Beat with an electric mixer for 10 minutes until light and fluffy.
2

Add the sifted flour and baking powder to the beaten mixture. Set the mixture aside for a moment.
3

In a saucepan, combine the milk and butter. Heat over medium-low until just about to boil. Add this to the mixture you set aside earlier.
4

In another saucepan, melt the dark chocolate using a double boiler. Add the melted chocolate to the mixture and stir with a spoon until smooth and well combined.
5

For an even richer chocolate flavor, you can add two teaspoons of unsweetened cocoa powder. Pour the batter into a 9-inch (22 cm) cake pan that has been greased and floured.
6

Bake in a preheated convection oven at 350°F (180°C) for about 40 minutes. Once cooled, dust the cake with powdered sugar or cocoa powder and decorate as you like.