Lindt Cake.
Simple, quick, absolutely delicious.
The Lindt cake was the dessert for my 30th birthday; I made it for the first time to celebrate at home. Now I’m 40 🙁 and it took 10 years to publish the recipe on my blog; although back then I made it all the time, the blog was born 3 years later, and over the years I made many different things, putting this delightful cake aside. Today, holding my notebook where I have written my best recipes since I was 10, I decided to make it again; for this recipe I must thank my friend Miriam who gave it to me. At the time it was a novelty and always won everyone over at the first bite. The original recipe was slightly different, but as you know, being a perfectionist, I like to find the right balance in everything, so I soon adapted it to my preferences, making it perfect: softer, melting in the mouth and less sweet. And here I am proposing it to you 🙂
The Lindt Cake is one of the most delicious and indulgent desserts in the world: it has a very soft base and a luscious ganache; like the famous chocolate it’s named after, it practically melts in your mouth. Try it — I promise it will become the best chocolate cake in your recipe collection 😉
Many ask me where to find the special pan, I bought this one which you can find BY CLICKING HERE.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Basic ingredients:
- 3 large eggs
- 3 1/3 tbsp milk
- 1/3 cup corn oil (or 7 tbsp (about 3.5 oz) unsalted butter at room temperature)
- 4.9 oz granulated sugar
- 1 1/4 cups all-purpose flour
- 1/4 + 1 cup + tbsp unsweetened cocoa powder (about 25 g)
- 3 1/4 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 3/4 + 2 cup (approx) heavy cream (liquid)
- 6.3 oz milk chocolate (Lindt)
- 2.5 oz dark chocolate (Lindt)
- 2 tsp butter
Tools
- 1 Electric mixer
- 1 Special pan (bundt-like tart pan)
Preparation
First, butter a 10 1/4–11 in special pan (the tart pan with fluted edges and a raised rim).
Preheat the oven to 338°F.
In a stand mixer or with an electric hand mixer, beat the eggs with the sugar and a pinch of salt until the mixture is light, fluffy and voluminous.
Gradually add the oil (or the very soft butter), the milk and the vanilla extract to the egg mixture while continuing to beat.
Sift the flour with the cocoa powder and baking powder, mix the dry ingredients together, and gently fold them into the egg mixture a little at a time.
Pour the batter into the buttered pan and bake in the preheated oven at 338°F for about 25 minutes. Always check doneness with a toothpick in the center.
Turn the cake out onto a tray and let it cool.
Once the base is cool, prepare the glaze.
Chop the chocolates into pieces.
Place the cream and butter in a small saucepan over very low heat.
Add the chopped chocolate to the cream and melt everything over very low heat, stirring frequently. As soon as the mixture is completely melted, smooth and homogeneous, remove from heat and let it cool slightly.
Pour the glaze into the well left by the pan on the cake.
Let rest for at least 1 hour at room temperature.
The Lindt Cake is ready to be enjoyed.
First, butter a 10 1/4–11 in special pan (the tart pan with fluted edges and a raised rim).
Preheat the oven to 338°F.
Put the eggs with a pinch of salt and the sugar into the Thermomix bowl and mix 50 seconds / speed 5.
Add the oil, vanilla and milk and mix 30 seconds / speed 2.
Add the cocoa, flour and baking powder and mix 30 seconds / speed 5.
Pour the mixture into the buttered pan.
Bake in the preheated oven at 338°F for about 25 minutes; do the toothpick test.
Turn the cake out onto a tray and let it cool.
Glaze:
Once the base is cold, prepare the glaze.
In a clean Thermomix bowl put the cream and butter and heat 4 minutes / 158°F / speed 2.
Add the chopped chocolate and mix 1 minute / speed 4.
Pour the glaze into the well left by the pan on the cake.
Let rest for at least 1 hour at room temperature.
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