Simple and quick version of the famous "Lindt Cake" with a cocoa base and dark chocolate topping, suitable for those avoiding lactose by using lactose-free cream and butter or plant-based alternatives.
Preheat the oven to 180°C.
For the base, sift the powders (flour, cocoa, baking powder) into a bowl and add the sugar.
Add the oil (if you want to substitute butter in the base) and water, mixing until you obtain a homogeneous mixture.
Pour the batter into a suitable Lindt cake pan and bake for about 25 minutes; check the cooking with a toothpick.
Let the base cool completely in its mold or on a rack.
Meanwhile, prepare the filling: melt the dark chocolate with the lactose-free butter in a double boiler or microwave until you get a smooth cream.
Add the vegetable or lactose-free cream to the melted chocolate and mix until the cream thickens slightly.
Pour the filling over the cooled cake and level the surface with a spatula.
Optionally, add the granola on top.
Place the cake in the refrigerator to allow the topping to set before serving.
Cake pan
Bowl
Spatula
Double boiler or microwave
Cooling rack
Store in the refrigerator
Adaptable recipe for a completely lactose-free version by using vegetable 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 |
