The Lindt cake is a delicious dessert, rich in chocolate, made with a soft base cooked in a smart mold and filled with a luscious ganache; a variant of the classic chocolate cake to immediately add to my family’s favorite recipes. Very easy and quick, it is perfect for a meal finale, a birthday, or a buffet and is ready in 1 hour.
The characteristic of this dessert is the presence of a special ingredient in the cream that completes it, the iconic Lindt chocolate ball, the Lindor.
The recipe comes from a Facebook group and has been circulating on the web for more than ten years, but after reading it, I realized it was unbalanced and needed some slight modifications.
I found the base too rich in sugars, so I added some unsweetened cocoa to make it more pleasant while the filling needed to be “defatted” by removing the butter, considering the fats from chocolate and cream, it was unnecessary to add more.
I prepared it twice over the weekend, and it was very well received; the base is very soft, while the filling is extremely creamy, a triumph of chocolate that literally melts in your mouth.
The Lindt cake can also be used as a base to enrich, to make it more beautiful and fresh, I decorated it with strawberries, red fruits, and some mint leaves.
Chocolate desserts to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 446.43 (Kcal)
- Carbohydrates 46.67 (g) of which sugars 32.43 (g)
- Proteins 6.54 (g)
- Fat 27.23 (g) of which saturated 11.24 (g)of which unsaturated 6.82 (g)
- Fibers 3.62 (g)
- Sodium 44.05 (mg)
Indicative values for a portion of 100 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
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 3 eggs (medium at room temperature)
- 3 1/2 tbsp butter
- 3/4 cup sugar
- 3 1/2 oz dark chocolate, 50%
- 1 tsp vanilla extract
- 3/4 cup heavy cream
- 3 1/2 oz dark chocolate, 70% (LINDT – you can also use 50 or 60%, but it will be sweeter)
- 3 1/2 oz milk chocolate (LINDT LINDOR in bar or chocolates)
- 1 tbsp glucose (or a teaspoon of seed oil to make the glaze shinier)
Tools
- 3 Bowls
- 1 Scale
- 1 Sieve
- 1 Electric whisk
- 1 Cake pan for soft pie or smart mold 11 inches
Procedure
Coarsely chop the dark chocolate and combine it with the butter in pieces and melt it in the microwave or a bain-marie.
Sift the flour with the baking powder and cocoa.
In a large bowl, beat the room-temperature eggs with the sugar for 7/8 minutes; they must become light and frothy.
When well beaten, add the vanilla, and the melted chocolate, mixing with a spatula to avoid deflating the mixture, then fold in the sifted flour, continuing to mix gently from top to bottom.
Pour the batter into the buttered and floured mold. Bake the cake in a preheated static oven at 340°F for 20/25 minutes. Do the toothpick test to check for doneness but be careful not to overbake.
The base of the Lindt cake is ready, remove it from the oven, wait a few minutes, and turn it over onto a tray. Let it cool completely before filling it.
You can prepare the ganache in a saucepan or microwave, choose your preferred method.
Coarsely chop the milk and dark chocolate, place it in a bowl with the cream and glucose (if you don’t have it, you can eliminate it or substitute with a teaspoon of seed oil), and place it in the microwave.
Melt it on full power for 2 minutes, stirring the mixture every 30 seconds.
If you don’t have a microwave:
Coarsely chop the milk and dark chocolate.
Place the cream in a saucepan, heat it until it almost boils, turn off the stove, add the chocolate and glucose, and stir until fully melted, then pour the mixture into a bowl.
The ganache is ready but needs to cool, which will take about 20/25 minutes, so keep it at room temperature and stir often to keep it fluid.
Pour it into the groove of the chocolate cake.
Place the cake in the fridge for 1 hour to set the ganache.
The Lindt cake is ready; before serving, you can decorate it with strawberries and red fruits.
Advice
Storage
The Lindt cake keeps in the refrigerator for 4/5 days
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