Ingredients for the base:
- 200g dark chocolate, broken into pieces
- 120g butter or margarine
- 4 eggs
- 120g (1/2 cup + 1 full tbsp) sugar
- 1/2 cup (50g) ground almonds
- 1 full tbsp (15g) cornflour
For the cream layer:
- 2 containers (500ml each) of whipping cream, dairy or plant-based
- 1 cup (240ml) milk or plant-based drink
- 1 1/2 packages (120g) instant vanilla pudding powder
- 1 tsp high-quality vanilla extract
- 2 packets (20g) vanilla sugar
For the topping:
- 150g dark or milk chocolate, broken into pieces
- 1/2 cup (120ml) milk or cream, dairy or plant-based
Instructions:
- Base: Preheat the oven to 180°C (356°F) on turbo or 190°C (374°F) on top and bottom heat. Grease a 22-24cm springform pan and line the bottom with parchment paper.
- Place the chocolate and butter (or margarine) in a suitable container and melt over the stove or gradually in the microwave until they can be mixed into a smooth cream. Set aside.
- In a mixer bowl, beat the eggs and sugar for about 6 minutes on high speed until light and fluffy. Gradually fold in the chocolate cream using gentle folding motions until fully incorporated. Add ground almonds and cornflour and mix. Finish with a short whip for about 10 seconds to ensure no lumps.
- Pour the batter into the prepared pan. Bake for about 25 minutes until the cake's surface is firm. Remove from oven and use a knife to separate the cake from the pan edges. Freeze for at least 2 hours (or refrigerate for about 4 hours) until completely cool.
- Cream: In a mixer bowl, combine all ingredients and whip until smooth. Pour over the cooled base and return to the freezer for at least an additional hour (or refrigerate for about 2 hours).
- Topping: Place the chocolate and milk (or cream) in a suitable container and heat over the stove or gradually in the microwave until they can be mixed into a smooth cream. Cool for about 5 minutes.
- Pour the cream over the cake and spread evenly for full coverage. Refrigerate for at least 2 hours before serving.
Preparation time: About 25 minutes, not including baking and cooling
Difficulty: Easy-medium
Storage: Up to 4 days in the refrigerator