The Lindt Cake is a delicious all-chocolate dessert that’s easy to make, soft, creamy, melt-in-your-mouth, and incredibly tasty. A soft chocolate tart base filled with an irresistible cream and chocolate ganache and decorated with raspberries and pistachio crumbs, a true delight! The secret to making this fabulous cake in just a few steps is the “smart mold“, which, as we explained for the Soft Tart with Cream and Strawberries, has an indentation that allows you to create a cavity suitable for holding the filling. In short, just bake our soft base and once it’s baked and well-cooled, it’s ready to hold its filling. The filling is one of the most indulgent and delightful you can imagine, a smooth chocolate ganache that blends with the chocolate tart making it incredibly melt-in-your-mouth! A unique sweetness that pleasantly contrasts with the slightly tart taste of the bright red raspberries and with the crunchy green pistachio crumbs. Easy to prepare and incredibly delicious, the Lindt Cake is the perfect dessert for any occasion: from Sunday lunch to dinner with friends to celebrations like Christmas, Valentine’s Day, anniversaries, parties, etc. So beautiful to look at and delicious that it’s impossible not to try it!
INGREDIENTS FOR PREPARING THE LINDT CAKE
Ingredients for the base
100 g all-purpose flour
150 g sugar
100 g dark chocolate
3 eggs
50 g butter
10 g baking powder
Ingredients for the chocolate ganache
250 g milk chocolate
250 g fresh liquid cream
50 g butter
Ingredients for decoration
150 g raspberries
pistachio crumbs
HOW TO PREPARE THE LINDT CAKE
1. We prepare the soft base by beating the eggs with sugar to which we add the melted chocolate with warmed butter, the flour, and the baking powder. Pour the batter into the greased and floured smart mold and bake in a preheated oven at 350°F for 20-25 minutes.
2. Prepare the ganache with boiling cream into which we pour the butter and chopped chocolate and, once cooled, pour it onto the base which we will have already unmolded onto a serving plate. Let rest in the fridge.
3. When ready to serve, decorate the cake with raspberries, pistachio crumbs, or other fruit of your choice.
Discover also:
CHOCOLATE AND STRAWBERRY CAKE WITHOUT BUTTER
ORANGE AND DARK CHOCOLATE CAKE
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to prepare the Lindt Chocolate and Raspberry Cake
- 100 g all-purpose flour
- 150 g sugar
- 100 g dark chocolate
- 3 eggs
- 50 g butter
- 10 g baking powder
- 250 g milk chocolate
- 250 g fresh liquid cream
- 50 g butter
- 150 g raspberries
- pistachio crumbs
Tools for preparing the Soft Chocolate and Raspberry Tart
- 2 Saucepans
- 1 Mold
- 1 Stovetop
- Electric mixers
- 1 Oven
Steps to prepare the Lindt Chocolate and Raspberry Cake
First, prepare the base of the Lindt Chocolate and Raspberry Cake by chopping the dark chocolate and placing it in a saucepan. Melt it in a double boiler.
Add the butter cut into cubes and stir until completely melted, then remove from heat and let it cool.
In a bowl, combine the eggs with the sugar and beat them with an electric mixer or a stand mixer until you get a fluffy and foamy mixture.
Add the cooled chocolate mixture to the eggs and mix well to combine all the ingredients.
Sift the flour with the baking powder, add it to the chocolate mixture, and mix thoroughly.
Grease and flour a smart mold for tart and pour the batter into it, then bake in the preheated oven at 350°F for about 20-25 minutes, always doing the toothpick test before removing the cake from the oven. Let it cool well before turning it out onto a serving plate and removing it from the mold.
While the base cools, prepare the ganache by first chopping the dark chocolate.
Heat the cream until it almost boils, then off the heat, add the butter allowing it to melt, and the chocolate. Stir well until you have a smooth and fluid ganache.
Let it cool, then pour it into the soft shell, level the surface, and let it chill in the fridge for at least 2 hours.
Decorate the Lindt Chocolate and Raspberry Cake with fresh raspberries and pistachio crumbs before serving it in slices.
Simo and Cicci recommend
You can store the Lindt Chocolate and Raspberry Cake for up to 4-5 days in the fridge without the fresh fruit, as it’s always advisable to decorate it only at the time of serving to prevent the fruit from deteriorating.
You can decorate with strawberries, blueberries, currants, or generally with the fruit you prefer.
You can substitute the milk chocolate in the ganache with dark chocolate.
