{"id":5800,"date":"2020-05-26T05:40:19","date_gmt":"2020-05-26T09:40:19","guid":{"rendered":"https:\/\/www.insightvacations.com\/?p=5800"},"modified":"2024-04-05T10:59:58","modified_gmt":"2024-04-05T09:59:58","slug":"cook-at-home-with-insight-tortino-dal-cuore-caldo","status":"publish","type":"post","link":"https:\/\/www.insightvacations.com\/blog\/cook-at-home-with-insight-tortino-dal-cuore-caldo\/","title":{"rendered":"Cook-at-Home with Insight – Tortino dal Cuore Caldo"},"content":{"rendered":"
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When designing our trips, wherever that might be, our favorite thing is meeting and partnering with local chefs and discovering their local cuisine. Without the possibility of travel, it was only natural for us to bring international flavors to your kitchens with our\u00a0<\/span><\/em>Cook-at-Home with Insight<\/span><\/em><\/a>\u00a0video series. You’ll find easy-to-make recipes and videos from our favorite chefs from Spain, England, and Italy.\u00a0<\/span><\/em><\/p>\n

This week, mother-daughter duo Fiamma and Debora, dine-at-home hosts in Rome, Italy, share an indulgent dessert no guest could ever resist!<\/span><\/em><\/p>\n

Tortino dal Cuore Caldo – Molten Chocolate Cake<\/span><\/h2>\n
Ingredients (4 tortinos)<\/span><\/h5>\n
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  • 20g (approx 0.7 oz) Flour<\/span><\/li>\n
  • 50g (1.8 oz) Sugar*<\/span><\/li>\n
  • 150g (5.3 oz) Dark chocolate**<\/span><\/li>\n
  • 30g (1 oz) Cocoa powder<\/span><\/li>\n
  • 80g (2.8 oz) Butter<\/span><\/li>\n
  • 2 Eggs<\/span><\/li>\n
  • 1 Egg yolk<\/span><\/li>\n<\/ul>\n

    For serving (optional)<\/span><\/p>\n

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    • Fresh Berries<\/span><\/li>\n
    • Icing sugar<\/span><\/li>\n<\/ul>\n

      *Fiamma in the video used less sugar because she doesn’t like it too sweet, feel free to adjust to your taste<\/span><\/p>\n

      ** As an alternative use milk chocolate but as already sweetened, do not add sugar<\/span><\/p>\n

      \u00a0<\/span><\/h5>\n
      Directions:<\/span><\/h5>\n

      Preheat your oven to 180<\/span>\u00b0\u00a0<\/span><\/strong>celsius<\/span>\u00a0\/\u00a0<\/span><\/strong>350<\/span>\u00b0<\/span><\/strong>Fahrenheit<\/span>Grease (with butter) and a pinch of flour coat 4 cupcake molds, shaking excess flour.<\/span>Melt the dark chocolate with the butter and melt them together either in the microwave, or more traditionally<\/span>Crack the 2 eggs and the yolk in the large bowl and mix with an electric beater, adding the sugar little by little. Mix until mixture is fluffy and smooth.<\/span>Next, use a spatula, slowly pour the melted chocolate with the eggs, mixing at the same time until incorporated.<\/span>Add the flour and cocoa powder progressively until smooth and thick (watch the video to see the texture).<\/span>Split the batter across the 4 cupcake cases.<\/span>Bake for 10 to 12 minutes and serve still warm.<\/span>To serve, add iced sugar and fresh berries. Once broken, the inside should ooze out like molten lava.<\/span>\u00a0<\/span>Saluti da Roma!<\/span>\u00a0<\/span><\/p>\n

      \u200b<\/span><\/p>\n