Estes queques rápidos de chocolate são a solução perfeita para uma sobremesa de última hora. Com apenas cinco ingredientes e prontos em menos de 20 minutos, são uma tentação deliciosa e fácil de preparar, ideais para satisfazer um desejo súbito por chocolate ou para servir com um café.

Ingredientes

  • 100g de margarina
  • 100g de chocolate de culinária
  • 100g de açúcar
  • 2 ovos inteiros
  • 30g de farinha de trigo

Preparação

  1. Derreta a margarina com o chocolate (em banho maria ou no microondas).
  2. Depois incorpore o açúcar (com uma batedeira) e os ovos (um a um).
  3. Adicione a farinha, misture e leve ao forno (em forminhas de silicone) a 200ºC durante 10 minutos.
  4. Retire , deixe arrefecer e só depois desenforme.

For those moments that call for a quick chocolate fix, here’s a recipe translated just for you.

Quick Chocolate Cakes

When a chocolate craving hits and time is short, this is the recipe you need. These little cakes are incredibly fast to make, requiring just a handful of basic ingredients and less than 15 minutes in the oven. The result is a wonderfully rich, dense, and fudgy treat that’s somewhere between a brownie and a molten chocolate lava cake.

The beauty of this recipe lies in its simplicity, but you can easily elevate it. For a deeper, more intense flavour, use high-quality dark chocolate (around 70% cocoa) instead of standard cooking chocolate, and consider swapping the margarine for real butter for extra richness. A pinch of sea salt or a dash of vanilla extract will also work wonders to enhance the chocolatey taste.

These cakes are best enjoyed warm from the oven, perhaps with a light dusting of icing sugar on top. They are sublime served with a scoop of vanilla bean ice cream, which melts into the warm cake, or with a dollop of clotted cream and a few fresh raspberries for a touch of sharpness.

Ingredients

  • 100g margarine (or butter)
  • 100g cooking chocolate, broken into pieces
  • 100g caster sugar
  • 2 whole eggs
  • 30g plain flour

Preparation

  1. Melt the margarine and chocolate together (either in a heatproof bowl over a pan of simmering water – a bain-marie – or carefully in the microwave).
  2. Next, using an electric mixer, beat in the sugar, followed by the eggs, one at a time.
  3. Gently fold in the flour until just combined. Spoon the mixture into silicone moulds or paper cupcake cases and bake in a preheated oven at 200°C (180°C Fan/Gas Mark 6) for 10 minutes.
  4. Remove from the oven, allow to cool slightly before carefully removing the cakes from their moulds.