Chocolate cake
Looking for the perfect dessert to sweeten any occasion? This irresistible chocolate cake recipe is just what you need to win over every palate.
The chocolate cake, with its intense flavor and creamy texture, is the perfect star to celebrate World Chocolate Day in the heart of Madrid. Visit Tilda Madrid – C/ San Bernardo 48 to enjoy your sweet moment.
Ingredients
Biscuit base • 100g Butter • 160g Maria biscuit • 20g Cocoa powder.
Main mixture • 400g chocolate coating • 110g hazelnut praline • 500g cream • 110g sugar • 110g butter • 5 eggs • 50g whole milk
Hazelnut crumble • 800g coarsely crushed biscuit • 160g coarsely crushed hazelnut • 160g cocoa powder
Plating • 1 serving Chocolate cake • 5g chocolate syrup • 3g cocoa powder • 1 scoop violet ice cream • 10g crushed violet caramel
Preparing the cookie base:
- To prepare the base of the tart, crush the cookies and hazelnuts, then add the cocoa powder. Once the ingredients are well mixed, add the butter, which has been melted in the microwave.
- When forming the base, we first line the cake mold with baking paper and pour in the mixture, pressing it down and making sure to cover the edges well to create an even layer.
- We put the mold in the refrigerator.
Mixture preparation:
- Continuing with the mixture, we melt the chocolate coating and butter in the microwave, in 1-minute intervals, until completely melted.
- The next step is to add the rest of the ingredients to the blender, mixing the melted chocolate coating, the hazelnut praline, the cream, the sugar, the eggs and the milk, and blend until the sugar is completely dissolved.
- With the mixture ready, pour it over the prepared biscuit base, making sure the chocolate isn't too hot. Then bake at 180°C for 23 minutes.
- Once the time has passed, we let it cool and then store it in the refrigerator.
Preparing the hazelnut crumble:
- We separately grind the hazelnut and the biscuit, intermittently pressing the power button to achieve a coarse and uneven grind.
- Next, add the cocoa powder and store in a covered container.
Finish and presentation:
- When serving, heat the slice of cake in the microwave for 15 seconds.
- Next, we paint the plate with chocolate syrup, add a base of hazelnut crumble, and then serve a scoop of violet ice cream next to the slice of cake, sprinkling the crushed caramel over the ice cream.
- Finally, decorate with a little cocoa powder.
