Lindt cake

Name: Lindt cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Italia
Ingredients: null null For the soft cocoa base; 70 null All-purpose flour; 30 null Unsweetened cocoa; 60 null Eggs; 65 null Sugar; 40 null Milk; 30 null Seed oil; 1 null Baking powder (1/2 sachet); 0 null Salt; 0 null Seeds from 1/2 vanilla pod; null null For the chocolate ganache; 200 null Lindt chocolate; 200 null Fresh whipping cream; null null For soaking; 0 null Milk for soaking; null null For decoration; 0 null Chopped almonds

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Category: Desserts

Chocolate cake with a soft cocoa base and Lindt chocolate ganache. Quantities for a 24 cm clever mold. Simple, intense, and delicious.

Difficulty: Easy

Cooking time: 20 minCooking: 20 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

foodiecooklab@foodiecooklab

Ingredients

No. of servings

For the soft cocoa base
All-purpose flour70
Unsweetened cocoa30
Eggs60
Sugar65
Milk40
Seed oil30
Baking powder (1/2 sachet)1
Saltq.b.
Seeds from 1/2 vanilla podq.b.
For the chocolate ganache
Lindt chocolate200
Fresh whipping cream200
For soaking
Milk for soakingq.b.
For decoration
Chopped almondsq.b.

STEP 1 OF 8
Preheat the oven to 180°C (static). Butter the 24 cm clever mold and, if you like, place a buttered disk of baking paper on the bottom to make unmolding easier.
STEP 2 OF 8
Prepare the base: using electric beaters, whip the eggs with the sugar, vanilla seeds, and a pinch of salt until light and fluffy (about 5 minutes).
STEP 3 OF 8
Continue whisking while pouring in the seed oil in a thin stream.
STEP 4 OF 8
Add the sifted flour, cocoa, and baking powder, alternating with the milk, and mix until you get a smooth batter.
STEP 5 OF 8
Pour the batter into the mold and bake in the preheated oven at 180°C for 20 minutes. Remove from the oven and let cool slightly.
STEP 6 OF 8
Prepare the ganache: finely chop the Lindt chocolate. Heat the cream until just below boiling and pour it over the chocolate. Mix until you get a smooth, glossy ganache.
STEP 7 OF 8
Assemble the cake: let the base cool slightly, lightly soak it with the milk, and pour the still-warm ganache over it.
STEP 8 OF 8
Let it set in the refrigerator for at least 2 hours, then decorate with chopped almonds before serving.

Warning

The data shown here, limited to certain specific details, is the result of an analysis carried out using proprietary algorithms. As such, it may contain errors and/or inaccuracies, so users are always asked to verify its accuracy. If you notice any anomalies, please contact us at info@foodiecooklab.it

Lifestyles

Intolerances and allergies

Energy (kcal)	345.68
Carbohydrates (g)	35.16
of which sugars (g)	27.66
Fat (g)	20.33
of which saturates (g)	11.85
Protein (g)	5.53
Fibre (g)	1.17
Salt (g)	0.22

Preparation

Lindt cake

Ingredients

Suggestions

General information

Storage instructions

Origin

Analysis

Macronutrients (100 gr)

Warning