Steps

• First, butter a 10.2/11 inch clever mold (the one for tart with scalloped edges and a slightly raised bottom).

  Chop the chocolate, add the chopped butter, and melt everything in a double boiler or microwave (be careful not to burn it), set it aside.

  
  Preheat the oven to 340°F.

  
  In a stand mixer or with electric beaters, whip the eggs with the sugar and a pinch of salt until the mixture becomes fluffy and frothy.

  
  Add the oil, milk, and vanilla extract to the egg mixture little by little while continuing to beat with the mixers.

  Add the melted chocolate with butter and combine everything with the beaters.

  
  Sift the flour with the baking powder, mix the powders together, and slowly add the mixture to the eggs.

  
  Pour the batter into the buttered mold and bake in a preheated oven at 340°F for about 25 minutes, always check with a toothpick in the center for doneness.

  
  Flip the cake onto a tray and let it cool.

• Once the base is cold, we can prepare the glaze.

  
  Chop the chocolate.

  
  Put the cream in a saucepan over low heat.

  
  Add the chocolate to the cream, melt everything on a very low heat, stirring often, as soon as the mixture is well melted, smooth and homogeneous, turn off the heat and let it cool slightly.

  
  Pour the glaze over the cake in the cavity left by the mold.

  
  Let it rest for at least 1 hour at room temperature.

  
  The Lindt cake is ready to be enjoyed.

  Decorate as you like and serve.

  

• Melt the chocolate.

  Put the broken chocolate in the bowl 20sec.vel. 3.

  Add the chopped butter 122°Fvel 1 5 minutes. Pour it into a small bowl and set aside.

  Butter a 10.2/11 inch clever mold (the one for tart with scalloped edges and a slightly raised bottom).

  
  Preheat the oven to 340°F.

  
  Put the eggs with a pinch of salt and sugar in the bowl (no need to wash it) 50 seconds/velocity 5.

  
  Add vanilla and milk 30 sec/vel 2.

  Add the previously melted chocolate with butter 20 secvel 3.

  Add the flour and baking powder 30 seconds/velocity 5.

  Spatulate by grouping all the batter to the center and work 20 secvel 2.

  
  Pour the batter into the buttered mold.

  
  Bake in a preheated oven at 340°F for about 25 minutes, do the toothpick test.

  
  Flip the cake onto a tray and let it cool.

• Once the base is cold, prepare the glaze.

  
  In the clean bowl, heat the cream 4 minutes/158°F/speed 2.

  
  Add the chopped chocolate 1 minute/speed 4.

  
  Pour the glaze over the cake in the cavity left by the mold.

  
  Let it rest for at least 1 hour at room temperature.

  Decorate as you like.

  

• The Lindt cake is ready to be enjoyed…Happy dessert!

  Try the other chocolate desserts, find all the recipes CLICKING HERE.

  

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