Lindt's Delicieux Cake
A delicious Lindt chocolate cake made in the Breville Quick Touch Microwave by Thomas Schnetzler
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- 25 Comments
Ready Time
4 hrs 20 mins
4 hrs 20 mins
Preparation
20 mins
20 mins
Cooking
4 hrs Refrigeration Time
4 hrs Refrigeration Time
Serves
15
4 hrs 20 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
4 hrs Refrigeration Time
Cooking
Cooking
15
Serves
Serves
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
Comments
Hi, i have a quick question. I can't use gelatine as I am an ovo-lacto vegetarian. Is there anything I can use in its place to make the strawberry jelly?
Hi Inderjeet, You could try to use agar instead of gelatine. you may need t adjust the quantities though.
Thank you very much!
Hi there
i have tried this cake
First time ,,for me make this unique cake( i called it )
If the base i use rice cereal ,,is it ok..?
and what subtitute ingridient for alomond butter..?
thank you
thank u
Hi, Unfortunately the video link does not work. Can it be restored?
The message coming up says: The Jumi Application is Unpublished or Removed
Cheers,
Ingrid