Ready Time: 4 hrs 20 mins
Preparation Time: 20 mins
Cooking Time: 4 hrs
Serves: 15
Lindt & Sprüngli is the world’s leading premium chocolate company. Founded in 1845 on the shores of lake Zürich, Rodolphe Lindt changed the chocolate world with his invention of the conching refining process, creating the first chocolate that melts in the mouth. Now creating favourite chocolates for people all around the globe, Lindt also offers the unique experience of the Lindt Chocolate Café in Australia - a world first.
Enjoy making a Delicieux cake showcasing Lindt chocolate at its best.
Ingredients
Base
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120g Lindt Excellence 70% Cocoa Block, melted
- 160g Almond Butter
- 160g Cereal flakes, lightly crushed
Fruit Jelly
- 5 sheets gold grade Gelatine leaf, soaked in ice cold water
- 1 tablespoon Aceto balsamico
- 300g strawberry jam
Chocolate Custard
- 210ml full cream milk
- 490ml pure cream
- Pinch Sea salt
- 3 x 50g eggs, beaten
- 510g Lindt Excellence 70% Cocoa
Method
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For the base; Line a 26cm spring form tin with baking paper.
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Place chocolate into a microwave safe bowl and using the MELT CHOCOLATE setting, dial up 150g weight and press START button. Remove chocolate and stir gently until the chocolate is smooth and melted.
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Stir in the almond butter and mix well; fold through cereal flakes.
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Spoon into prepared pan and smooth out to form a thin even layer. Refrigerate for 10–15 minutes.
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For the jelly, squeeze excess water from the gelatin leaf and place into a small bowl along with a few teaspoons of the jam. Place inside microwave and select 80% and dial up 45 seconds. Press START button. Remove and stir until dissolved.
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Add balsamico to remaining jam and mix well. Stir through gelatine and jam mixture and mix well. Pour over the cold base. Return to fridge to set completely.
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For the chocolate custard; place the milk, cream and salt into a medium saucepan and bring just to the boil over medium high heat. Remove and set aside.
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Whisk eggs together in a medium bowl and add ½ cup of hot cream mixture, a little at a time, until well combined.
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Return egg and cream mixture to saucepan and stir over low heat until mixture starts to thicken slightly and is silky smooth.
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Pour over layered cake and refrigerate for 4–6 hours.
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To serve, use a chef’s knife to cut clean wedges, making sure to wipe blade between each slice and top with extra Lindt chocolate squares.
To watch Lindt Australia's Master Chocolatier, Thomas Schnetzler make this recipe click here