There Lindt cake it's a sweet greedy! Variant of the chocolate cake; in this case made with a soft dark chocolate base prepared in crafty mold which allows you to have a sunken surface; then stuffed And frosted with a cream al Lindt milk chocolate And Lindor from which it takes its name "Lindt cake" ! Imagine it soft at the base, creamy And melt out own like a chocolate! in one word: space!
What I give you today is there Original recipe from the Lindt cake which was first posted in 2013 on Fecebook cooking group; since it was a real catchphrase from which each has then interpreted its variant.
It's about a quick preparation And very easy! Both thedough for the base that the cream Yes they prepare in a few minutes , the time required for cooling, assembling and your cake is ready! The secret for an excellent result lies precisely in right waiting times; this way you will have one creamy surface but not excessively liquid or too compact!
From this basic version, you can choose to make tasty variations! Instead of lindt and lindor chocolate, you can use leftover chocolates and chocolates also dark and mix as well as decorate your choice with tasty grains!
Just like the Chocolate Pie and Cupcake, it's perfect like dessert at the end of the meal, one snack energetic; for Special occasions as Saint Valentine, Anniversaries, but also instead of the classic birthday cake! Try it you'll love it!
Lindt Cake Recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes | 25 minutes | 45 minutes |
|
Quantity for 6 people – a clever mold for pies of 22 cm |
|---|
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For the base:
For the cream:
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How to make Lindt Cake
First of all, prepare the base by melting the dark chocolate in a double boiler together with the butter.
Then whip the eggs with the sugar for 2 minutes until the mixture is frothy and clear.
Finally add the melted chocolate to the egg mixture, always whisk. Finally add, sifted flour and baking powder. Whip again and then pour the mixture into a well greased and floured mold:
Then bake in a hot static oven at 180 ° for about 20 – 25 minutes, the time it swells and is cooked to the toothpick test.
Just before taking the base out of the oven, prepare the glaze by melting the cream with the chocolates in a bain marie, finally add the butter and let it cool, stirring constantly for 30 minutes.
Finally, remove from the oven and leave to cool on a wire rack for at least 30 minutes
Finally, after the resting times have elapsed, pour the icing into the base after turning it very well.
At this point you will have to wait another 30 minutes at room temperature before cutting the slice. Time for the cake to compact!
Yours is ready Lindt cake!
You can keep it at room temperature for 2 days, be careful if you put it in the fridge, the icing will harden and therefore when serving it it is advisable to prepare a hot bain-marie on which to place the cake directly on a tray and large lid, to enjoy it creamy!
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