Recents in Beach

Airy chocolate cake with crispy base


You've heard me say before that I'm not that fond of chocolate cake. That's still the case, with a small exception there. Like this light chocolate cake with crispy bottom. Still not my first choice but secretly very tasty, even if it's right in front of your nose.

It's basically not a cake with difficult ingredients or equipment. The hardest part is the ganache layer that you pour over it last. If you don't like it in the end. Then use about 1/4th of the topping and pour it on the cake when it's still in the shape. This way you still have a ganache top layer. Really use the (nuts) cruesli because it makes the bottom very crispy. You can also use other cookies, the bottom will be softer.

This is what you need (10-12 people)!


 * 120 grams of nut cruesli

 * 80 grams Oreos

 * 50 grams of butter


* 500 ml whipped cream

* 250 grams milk chocolate

* 50 grams of dark chocolate

* 100 ml protein (fresh or from a pack of 'two chicks')

* 2 tbsp granulated sugar

* 1.5 tbsp vanilla paste or extract


* 150g extra dark chocolate 70%

* 200 to 250 ml whipped cream

* 3 tbsp chocolate crisp pearls or anything else small that you like

Even more needed:

* Springform 18 cm

* sheet of baking paper

* hand mixer

* acetate film

* saucepan

* silicone spatula

* mixing bowl

* food processor

That's how you make it!

1- Start melting the chocolate. This can be done au bain Marie or in the microwave. It is convenient to process this would be cold possible but still liquid. So when it's melted put it away for a while and then stir it through.

2- Grind the Oreos and cruesli finely in the food processor. Melt the butter and add it. Line the bottom of the springform with baking paper and pour in the cookie crumbs. Press it down evenly and well. Cover the inside of the mould with a layer of acetate foil. This works really super fine. If you don't have it or don't want to buy it, use baking paper to do so. It could also be done without it. Then you have to cut it loose later with a hot knife.

3- Beat egg whites stiff with a tablespoon of sugar. Beat the cream lobes with a tablespoon of sugar and the vanilla. Pour the chocolate through the egg whites while stirring. Pour the thick mousse that you have left over as a mixture with the whipped cream. Stir well with a spatula, so you have a super light and tasty chocolate mousse.

4- Pour this into the mould and make sure you smooth it off if this doesn't happen on its own. Put the cake in the fridge for at least 3 hours (preferably a little longer).

5- Hat the whipped cream in a saucepan until it's almost boiling. Then turn off the heat and add the chocolate. Leave it for 5 minutes. Then stir it into a nice smooth pourable ganache. Pour this over the cake as cold as possible (otherwise the mousse may melt). The ganache always becomes a little thicker when it cools down. So keep this in mind. If necessary, add more whipped cream.

6- I think the quality of chocolate affects the thickness of your ganache. So make sure you have some extra whipped cream to dilute the ganache. This should give you some feeling. It has to be thin enough so that it flows out nicely and it has to be thick enough so that it has a nice layer.

7- You are going to have ganache anyway but you need this volume to pour it generously over it.

8- It's best to put the cake on a baking tray and put it back on a clean baking tray. This way your kitchen sink is not under the ganache. And you can pour the rest back into a tray and use it for something else.

9- If you have enough space in your freezer make a nice spot for the cake. After pouring, put it directly in a freezer for fifteen minutes. In the freezer, it will stop spilling faster than in the fridge. No space or no freezer? Then I just have to go in the fridge for at least an hour. Then stick an edge of goodies on the cake. I used crispy chocolate pearls, Hazelnut nougatine would also be delicious! After that you can cut super tight dots with a big cook's knife which you first warm up under the hot tap and then dry. GENIET!

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