Chocolate Molten Cake with Santonego Aroma

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Chocolate Molten Cake with Santonego Aroma
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1126
Calories per serving
  • Vegetarian
  • Energy Kcal 1126
  • Carbohydrates g 99.7
  •   of which sugars g 69.2
  • Protein g 34.5
  • Fats g 65.5
  •   of which saturated fat g 35.52
  • Fiber g 1.5
  • Cholesterol mg 655
  • Sodium mg 354
  • Difficulty: Easy
  • Prep time: 60 min
  • Cook time: 20 min
  • Serving: 2
  • Cost: Low

PRESENTATION

If you’re on the hunt for a quick chocolate fondant cake with that delightful Santonego aroma, you’re in for a treat. Really. It adds a unique Italian touch, and you know, in northern Italy, folks often reach for Santonego grappa—it's this aromatic spirit with local herbs like sea wormwood. It’s way way better with this twist. The cake ends up with a moist, rich center that pretty much melts when you slice it open, and those grappa-infused notes make every bite a little tangy.

This isn’t just any easy chocolate lava cake—the Santonego grappa deepens the chocolate flavor, adding an extra layer that regular molten cakes just can’t match. People from the Alpine regions? They swear by it. It’s amazing how a little bit of grappa can make you feel like you’re savoring dessert at a cozy mountain café. For those who love quick chocolate treats, this cake is a must-try.

And look, serve it warm. A bit of a gooey mess, which is great, makes that decadent inside even more tempting. A splash of Santonego liqueur while it’s hot lets the herbal notes blend into the tender chocolate, filling your kitchen with an unforgettable aroma. And the best part? You don’t need any fancy ingredients—seriously good. As quick as many simple chocolate cake recipes but tastes like you put in a lot more effort. In some families around the Italian Alps, they switch up the herbs in the grappa, giving each batch its own unique twist. So whether you’re after an intense chocolate hit or just want something warm and different for dessert, this chocolate fondant recipe with a Santonego aroma is just perfect. It is a blend of tradition and novelty, bringing a little piece of Italy into your home. For real.

INGREDIENTS

1126
Calories per serving
Whole milk 2 ½ cups (600 ml)
Butter 5 tbsp (70 g)
Type 00 flour 2 cups (80 g)
Egg whites 6
Egg yolks 4
Dark chocolate 3 oz (80 g)
Vanilla-flavored powdered sugar 4.8 tbsp (60 g)
for soaking
Santonego liqueur to taste
Preparation

How to prepare Chocolate Molten Cake with Santonego Aroma

Place the milk in a saucepan and bring to a boil; meanwhile, in another pot, melt the butter and add the flour, toasting it over low heat.
Add the milk to the toasted flour by pouring it slowly, and continue stirring with a whisk. Cook the béchamel sauce without lumps, remove it from the heat, add the vanilla sugar, egg yolks, and grated chocolate.
Let it cool slightly, and in the meantime, beat the egg whites with the sugar; once ready, mix them into the chocolate mixture. Butter the molds and sprinkle them with granulated sugar, fill them with the batter leaving "a finger" from the edge, and bake in a bain-marie at 356°F for 20 minutes.
Serve the puddings warm and drench them with Santonego.

Advice

If you can't find Santonego in the usual store, for more information visit the website www.santonego.it

Trivia

Santonego is a distillate with an alcohol content of 38 degrees, obtained with a selection of the finest grappas and an infusion of various aromatic herbs, prominently featuring sea wormwood, which gives it its characteristic green color.
The taste of Santonego is dry, balanced, persistent, enveloping with a bitter finish.

For the translation of some texts, artificial intelligence tools may have been used.
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