CHOCOLATE CRUMB CAKE
A very special cake, made from cakes leftovers! Easy and super super yummy: the base is filled with a delicious chocolate fondant. Irresistable!
Attrezzature
- 24 cm mold
Ingredients
For the base:
- 430 g mixed leftovers of soft cakes and biscuits that have cocoa or chocolate as ingredients
- 180 g hazelnut spread for me milk-free Nocciolata Rigoni di Asiago
For the chocolate fondant:
- 4 medium eggs
- 40 g flour
- 250 g chopped dark chocolate
- 125 g white sugar
- 80 g butter.
Instructions
- Put all the leftovers of chocolate/cocoa cakes in the food processor and chop finely.
- Pour this mixture into a bowl and add the hazelnut spread: mix with a spoon. You need to get a malleable mixture, made up of many crumbs of different sizes. The amount of hazelnut can change a little depending on the type of leftovers you used for your base: if you used biscuits or cakes more or less rich in fat or creams for example. Therefore you may need a few more tablespoons of hazelnut cream: the important thing is to get a mixture that is not compact, but made up of large crumbs.
- Grease a 24 cm diameter hinged cake pan and line it perfectly with baking paper. Pour almost all of the mixture onto the base of the pan, compact it well with your hands and set aside 3-4 tablespoons for the covering.
- Refrigerate the base while you prepare the chocolate fondant.
- Melt the chopped dark chocolate in a double boiler together with butter and sugar. Stir to make the mixture homogeneous.
- In a bowl, beat the eggs with the flour and set aside.
- Complete the fondant by mixing together (with a spatula) the mixture of eggs and flour with that of chocolate in order to get a well-blended mixture.
- Turn on the oven at 120 ° C.
- Pour the fondant mixture into the pan over the previously prepared base and bake for exactly 25 minutes.
- Turn off the oven, sprinkle the surface of the cake with the crumbs you had previously kept aside and return to the off oven for another 5 minutes.
- Let the cake cool completely, then put it in the fridge for 1 hour before serving!
Notes
- The fondant will seem very soft, even too soft, when you remove it from the oven after 25 minutes of cooking: but please, absolutely do not continue cooking or you will irreparably ruin the melting effect that is proper to it and that makes it divine !!
- If you do not have any leftover cakes to use for the base of this dessert, you can prepare the classic crumbled shortcrust pastry that is usually used for this type of dessert. Obviously the cooking times change because the shortcrust pastry must first be cooked a bit and then filled with dark chocolate fondant.
- The ingredients for the crumbled shortcrust pastry are: 270 gr of flour, 30 gr bitter cocoa, 1 pinch of salt, 2 egg yolks, 110 gr of granulated sugar, 110 gr of cold butter in chunks, aroma (vanilla, lemon, orange).
- The instructions are: Pour the flour, cocoa, salt, sugar and aroma into a bowl and mix with a spoon. Add the egg yolks and butter and rub the mixture in your hands to get some crumbs. Use 3/4 of the mixture to form the base of the cake, let it rest in the refrigerator for 1 hour and cook it at 180 °C for 25 minutes. Take the remaining pastry, crumble it on a dripping pan lined with baking paper, let rest in the fridge for 1 hour and cook at 180 °C for 20 minutes. Let the base cool, cover with the fondant and cook at 120 °C for 25 minutes. Cover with the remaining crumbs, let it cool completely, then put it in the fridge as recipe before serving.