LINDOR Chocolate Cake
A rich and indulgent LINDOR Chocolate Cake topped with a delicious Lindt EXCELLENCE 70% Cacao Dark Chocolate ganache and your favourite LINDOR Truffles (we recommend Maple!) Decorate with edible gold powder for special occasions or summer birthday parties!
Lindt EXCELLENCE 70% Cacao Dark Chocolate Bar, 100g
- 1 cup (250 ml) 35% cream
- 3 tbsp (45 ml) corn syrup
- 2 x 100 g Lindt EXCELLENCE 70% Cacao Dark Chocolate bar, finely chopped
- 2 tbsp (30 ml) unsalted butter, room temperature
- ½ tsp (2 ml) kosher salt
- 1 1/2 x 100 g Lindt EXCELLENCE 70% Cacao Dark Chocolate bar, finely chopped
- 1/4 cup (60 ml) boiled hot water
- 1/2 cup (125 ml) unsalted butter, softened
- 1/2 cup (125 ml) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2 ml) kosher salt
- 4 large eggs, room temperature
- 1 cup (250 ml) ground almonds
- 1 cup (250 ml) ground hazelnuts
- 1/2 cup (125 ml) breadcrumbs
- 1/4 cup (60 ml) granulated sugar
- 1/4 cup (60 ml) water
- 1/2 tsp (2 ml) vanilla extract
- Your favourite LINDOR Truffles
- Cocoa powder (optional)
- Edible gold powder (optional)
Lindt Chocolate In This Recipe
Ganache Pour cream and corn syrup in small saucepan over medium low heat until mixture comes to simmer, stirring often. Place chocolate in medium heat-proof bowl with butter.
Pour hot cream over chocolate. Let sit for 1 to 2 minutes then mix until smooth and glossy. Leave to cool completely before covering chocolate ganache surface directly with plastic wrap and set aside.
Cake: Preheat oven to 350° F. Butter and line 8-inch springform pan with parchment paper.
Melt chocolate in heat-proof bowl set over saucepan of barely simmering water on medium low heat. Stir until melted and smooth. Remove from heat, whisk in hot water. Whisk 1 to 2 minutes until smooth. Set aside.
Add butter to bowl of stand mixer fitted with paddle attachment. (Alternatively, use large bowl with electric hand mixer). Gradually add sugar to butter, beat on medium high speed for 3 minutes or until, light in colour, fluffy and doubled in size, scraping down sides of the bowl as needed. Add vanilla extract and mix to combine.
Add eggs to mixture, one at a time, beating well on low speed between each addition. It may look slightly curdled.
Slowly pour chocolate into egg mixture on low speed, scraping down sides of bowl as needed. Increase speed to medium high and beat for 5 minutes or until it has tripled in volume and quite thick.
Whisk almonds, hazelnuts, breadcrumbs and salt together and gently fold one-third of dry ingredients in wet ingredients until almost combined. Repeat 2 more times until batter is smooth and evenly mixed.
Pour batter into prepared pan and bake for 25 to 30 minutes or until skewer inserted in centre of cake comes out with moist crumbs. Leave to cool completely on cooling rack and set aside.
Pour water into small saucepan, add sugar and vanilla and bring to simmer over medium low heat. Stir frequently to dissolve sugar. Remove from heat and transfer to small heat-proof bowl.
Remove cake from parchment paper and pan. Use serrated bread knife to cut cooled cake in half horizontally. Brush each cut side of cake well with syrup.
Place bottom half of cake onto serving plate. Stir ganache well to prepare for finishing cake.
Top bottom layer with one-third of ganache, and use small off set spatula or butter knife to spread in smooth layer. Top with remaining cake half.
Divide remaining ganache into two portions. Spoon just enough ganache to cover top and sides of cake in thin, smooth even crumb coat layer. Let set for 10 to 15 minutes. Cover crumb coat with remaining ganache. Use off-set spatula spatula or knife to create even layer of smooth ganache.
Decorate cake with your LINDOR Truffles, edible gold powder and/or cocoa powder, if using.
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