Chocolate cake, the perfect recipe for you to succumb with pleasure with the first tablespoon
From the day that, visiting a friend's blog, we discovered this chocolate cake recipe, we knew that we were predestined to prepare it, because all its ingredients we love and we knew that together in such a spectacular dessert they would be a temptation that we would not know to resist.
It is perfect for a special occasion and super easy to prepare. It does not require an oven, which is a point in its favor. It curdles in the fridge with the cold, so it is important to prepare it in advance so that it is ready when serving.
IngredientsFor 8 people
- Maria cookies (for the base) 150 g
- Butter at room temperature (for the base) 80 g
- Hazelnuts (for the filling) 100 g
- Milk (for the filling) 500 ml
- Liquid cream with 35% M.G. (for the filling) 200 ml
- Sugar (for the filling) 60 g
- Nutella (for the filling) 100 g
- Curd powder (for filling) 2 sachets
- Nutella (for decoration) 50 g
- Ferrero Rocher type chocolates (for filling) 10
- Hazelnuts, chopped (for filling) 100 g
How to make chocolate cakeDifficulty: easy
- Total time 45 m
- Elaboration 45 m
- Repose 3 h
We start by crushing the cookies with a food processor or putting them in a bag and crushing them with a rolling pin. We mix them with the butter until obtaining a uniform mass and line with it the bottom of a zipper mold, pressing with the back of a spoon to make it firm.
We keep the mold in the fridge, so that the dough hardens and prepare the filling. We crush the hazelnuts with the help of a kitchen robot, but without being too pulverized. We put the milk, the cream, the sugar and the nutella in a saucepan on the fire until they boil, stirring so that they do not stick.
We remove it from the fire and add the two envelopes of curd, remove it so that it integrates and put it back on the fire, always stirring, until it boils again. Out of the fire add half of the crushed hazelnuts (100 g) and mix.
Pour the filling into the mold that we have reserved, let it cool and keep it in the fridge for a minimum of 3 hours, better if it is overnight, so that it is well set. We unmold the cake carefully and place it on the tray where we are going to serve it.
We cover the surface and sides with Nutella, which previously we will have heated a little in the microwave so that it is easier to spread it. We cover the edges with the rest of the hazelnuts that we had reserved and arrange the chocolates to finish the decoration. Store in the refrigerator until ready to serve.