- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Other
- Seasonality: All Seasons
- Energy 324.87 (Kcal)
- Carbohydrates 27.97 (g) of which sugars 15.48 (g)
- Proteins 2.61 (g)
- Fat 23.34 (g) of which saturated 9.39 (g)of which unsaturated 5.21 (g)
- Fibers 1.70 (g)
- Sodium 52.74 (mg)
Indicative values for a portion of 56 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Tips
If you prepare the cake the night before, I recommend taking it out of the refrigerator 20-30 minutes before serving, otherwise it will tend to crumble while you cut it.
You can use either dark or milk chocolate. If the topping seems too bitter, you can add a tablespoon of sugar. If you have dark chocolate with more than 50% cocoa, I suggest adding a splash of milk or liquid cream while melting it.
You can also make the dessert in a rectangular mold, and then cut it into squares.
For the base, classic Digestive biscuits or other plain cookies, even gluten-free, are fine.
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