A simple and quick version of the famous "Lindt Cake" with a cocoa base and dark chocolate topping, also suitable for those avoiding lactose by using lactose-free cream and butter or plant-based alternatives.
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Preheat the oven to 180°C.
For the base, sift the dry ingredients (flour, cocoa, baking powder) into a bowl and add the sugar.
Add the oil (if you want to replace the butter in the base) and the water, mixing until smooth.
Pour the batter into a pan suitable for a Lindt cake and bake for about 25 minutes; check doneness with a skewer.
Let the base cool completely in its pan or on a wire rack.
Meanwhile prepare the filling: melt the dark chocolate with the butter in a bain-marie or in the microwave until smooth.
Add the plant-based or lactose-free cream to the melted chocolate and stir until the cream thickens slightly.
Pour the filling over the cooled cake and level the surface with a spatula.
If desired, add the chopped bits on top.
Place the cake in the refrigerator to let the topping set before serving.
Cake pan
Bowl
Spatula
Bain-marie or microwave
Cooling rack
Store in the refrigerator
Recipe adaptable for a completely lactose-free version using plant-based cream and butter. The cake keeps in
Italia
| Energy (kcal) | 332.97 |
| Carbohydrates (g) | 50.12 |
| of which Sugars (g) | 20.52 |
| Fat (g) | 14.01 |
| of which Saturates (g) | 7.55 |
| Protein (g) | 7.11 |
| Fiber (g) | 5.11 |
| Sale (g) | 0.12 |
