Lindt's Delicieux Cake

A delicious Lindt chocolate cake made in the Breville Quick Touch Microwave by Thomas Schnetzler
  • By Lindt's Delicieux Cake
Ready Time
4 hrs 20 mins
20 mins
4 hrs Refrigeration Time
Serves   15
4 hrs 20 mins
Ready Time
20 mins
4 hrs Refrigeration Time



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.



  • 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




  1. For the base; Line a 26cm spring form tin with baking paper.
  2. 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.
  3. Stir in the almond butter and mix well; fold through cereal flakes.
  4. Spoon into prepared pan and smooth out to form a thin even layer. Refrigerate for 10–15 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Whisk eggs together in a medium bowl and add ½ cup of hot cream mixture, a little at a time, until well combined.
  9. Return egg and cream mixture to saucepan and stir over low heat until mixture starts to thicken slightly and is silky smooth.
  10. Pour over layered cake and refrigerate for 4–6 hours.
  11. 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



  • Josie Thursday, 19 June 2014

    This looks very easy to make however what is the quantity of jam required for this recipe?

  • Breville Food Thinkers Thursday, 19 June 2014

    Hi Josie, Oops! sorry it slipped off! We have put it back in now!

  • Margaret Thursday, 03 July 2014

    What is Almond Butter - has he made this previously? (or is it a bought product?)

  • Breville Food Thinkers Friday, 04 July 2014

    Hi Margaret, Just a good quality store bought almond butter thats not too thick is perfect. You can buy this in the health food section of a supermarket now.

  • Sam Friday, 04 July 2014

    Like peanut butter .... Look in the health food isle

  • D Micich Thursday, 03 July 2014

    Wow luscious

  • Rosie Thursday, 03 July 2014

    For the chocolate custard part of the recipe, you have omitted to mention when the cocoa powder should be added to the milk/cream mixture.

  • Breville Food Thinkers Friday, 04 July 2014

    Hi Rosie, Kez is correct and it is chocolate not powder. The video is worth watching! Makes it even more delicious!

  • Kez Friday, 04 July 2014

    There is no cocoa powder. It is 510g Lindt's 70% choc, you add the milk mix (custard) to the choc in a large bowl at the end. Maybe watch the video ?

  • Pauline Lee Friday, 04 July 2014

    Is it possible to use Rasberry jam.

  • Breville Food Thinkers Friday, 04 July 2014

    Hi Pauline, Yes you can use raspberry jam if you would like. Yum! Also in case anyone asks the cereal he used is Special K

  • Alexia Friday, 04 July 2014

    This is a fantastic chocolate dessert but I would not call it a "cake"

  • Chris Atkins Monday, 07 July 2014

    Really looking forward to baking this. Am always looking for new recipes to try.

  • TANYA Wednesday, 09 July 2014

    but why does the chocolate comes from the USA?????????????

  • Belle Wednesday, 09 July 2014

    Why didn't my dessert hold it's shape it was just like runny custard

  • Breville Food Thinkers Thursday, 10 July 2014

    Hi Belle, Did you watch the video?

  • Zowie Thursday, 17 July 2014

    I cannot wait to make this for our "Fat Friday", we have every friday!! looks delicious

  • catherine Monday, 28 July 2014

    I love this recipe, My dads birthday is approaching and I will take this to his birthday celebration is looks devine!!!

  • Judy Dempster Thursday, 05 February 2015

    I believe aceto balsamico is very expensive. Is there a cheaper alternative?

  • Hussain Saturday, 21 February 2015

    Aceto Balsamico is Balsamic Vinegar. It shouldn't be that expensive.

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