Isolotto Al Cioccolato
Isolotto Al Cioccolato is a decadent Italian chocolate dessert. The highlight of the chocolate lava cake is the irresistibly gooey center that oozes with molten chocolate when the cake is cut open. The outer layer is a delicate cake shell made with a rich chocolate batter. The cake is served warm and is often accompanied by a scoop of gelato or whipped cream.
While its precise origins are unclear, this luscious treat is believed to have emerged in the culinary landscape of Italy in the 1980s. Renowned all over the world, Isolotto Al Cioccolato is a decadent dessert and can be made in a few simple steps!
In a bowl, mix the sugar with the eggs. In a separate pot, melt butter and dark chocolate over very low heat. Remove from heat and allow to cool until just barely warm. Add the melted chocolate into the egg mixture.
Adding one ingredient at a time, mix in the flour, cocoa powder, and baking powder to the egg mixture. Grease individual molds with butter & flour (a muffin tin works nicely for this as well). Pour the batter into the molds and bake in preheated oven at 200 °C (400°F) for 6 to 7 minutes.
Serve hot with a dollop of whipped cream or gelato on the side, if desired.