The Lindt cake is one of those desserts that chocolate lovers cannot miss. But even those who are not chocolate-addicted will be won over by the melt-in-your-mouth texture of this Lindt cake, whose success is guaranteed. A soft cocoa base, also gluten-free, covered with a Lindt milk chocolate ganache. Perfect to serve to guests and for when you crave something sweet.
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Delizia al rocher
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 6Servings
- Cooking methods: Oven
Ingredients
- 3 1/2 tbsp Butter
- 3.5 oz Dark chocolate
- 3 Eggs
- 3/4 cup Sugar
- 3/4 cup All-purpose flour (or rice flour for celiacs)
- 3 1/2 tbsp Butter
- 7 oz Lindt milk chocolate
- 7/8 cup Heavy cream
Tools
- Special tart pan
Preparation
To make the Lindt cake, melt the butter and dark chocolate in a bain-marie and allow them to melt completely. Stir from time to time to obtain a smooth mixture.
In a bowl, beat the eggs with the sugar; when the mixture is frothy and homogeneous, add the flour and the butter-and-chocolate mixture and mix well.
Butter and flour a 9.5-inch pan (I recommend using the special tart pan), pour in the batter and bake in a preheated oven at 320°F for about 30 minutes; perform the toothpick test.
Meanwhile, prepare the glaze: in a small saucepan melt the butter with the milk chocolate and the cream. Stir continuously until you obtain a smooth, glossy glaze.
When the cake is baked, remove it from the oven, invert it onto a serving plate and cover it with the prepared glaze. Let rest in the fridge for at least 2 hours. Enjoy!
You can try making the ganache with other types of chocolate as well, for example dark, white or caramel, according to your taste.
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