Chocolate cake, only 4 ingredients, but it doesn’t even look like it

Chocolate cake, the simplest and fastest, gluten-free dough, with only 4 mandatory ingredients. It’s impressive, but it doesn’t work

Chocolate cake

By Cris Muratori and Manu Boffino, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta. An impressive chocolate cake that is very easy to make and has only 4 mandatory ingredients. Make it beautiful, spending little time and effort.

• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free it is very practical and saves money.
• Mount HERE the online meal menu is practical and you SAVE at the supermarket.
• TPreparation time: 45 minutes + freezing time
• PORTION: 2 – 4 PEOPLE (1 CAKE WITH 6 pieces). To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 cutting board, 2 bowls, 1 frying pan, 1 removable bottom mold (grooved), 1 shallow baking tray (optional), 1 saucepan or frying pan (optional).
• EQUIPMENT: Conventional + processor + microwave

DO YOU WANT TO SEE HOW TO MAKE A SIMPLE DAIRY FREE CHOCOLATE CAKE? Click HERE AND WATCH IT IN TERRA DEGUSTA.

INGREDIENTS, CLICK HERE TO SEE THE SHOPPING LIST, Free.

No-Bake Granola Cake Dough:

• ¾ cup granola (chopped)
• ⅓ cup (tea) cashews, toasted without salt or granola, chopped.
• 100 g of melted butter or just enough to make the point
• 2 tablespoons demerara sugar (optional) – see recipe
• salt (pinch), optional

Filling – Semisweet Chocolate Ganache:

• 300 g of semi-sweet chocolate with 55% cocoa, in callets or chopped bars
• 150 g of fresh cream
• 3 1/2 tablespoons butter, ointment tip

To finish (optional):

• natural or sweetened cocoa nibs (optional – see preparation)
• fresh strawberries dipped in the filling ganache (optional – see preparation)

To dip the strawberries – Optional (increase the ingredients in the filling, according to the quantities below);

• 40 g of semi-sweet chocolate (optional) – 55% cocoa, in callets or broken bars – increase the quantity in the filling, to dip the strawberries
• 20 g of fresh cream (optional) – increase the quantity in the filling, to wet the strawberries
• 1/3 tablespoon of butter in the cream – increase the amount in the filling, to wet the strawberries

PRE-PREPARATION:

1. The recipe for 2 servings makes a cake 20cm in diameter (6 medium pieces).
2. If you want to wet the strawberries with the chocolate ganache, increase the quantities of filling with the quantities of cream, chocolate and butter that are in the “to finish” group.
3. Start by preparing the dough, which must rest in the fridge (see preparation).
4. Separate the other utensils and recipe ingredients.
5. If you use chocolate bars, cut them into small pieces.
6. Get the butter for the filling out of the fridge well in advance, or put it in the microwave until it’s creamy (15 seconds) — don’t let it melt.
7. If you use strawberries for decoration, wash them, dry them – without removing the stem – and set them aside on a sheet of absorbent paper.

PREPARATION:

No-Bake Granola Cake Dough (do this step before continuing pre-prep):

1. In a food processor, combine the granola, cashews or granola, demerara sugar (optional) and salt (optional) and beat until fine floury.
2. Adjust the sugar (optional) according to your granola, some have little or no sugar and some are sweeter.
3. Do the same with the salt, adding a pinch for more flavor is recommended.
4. Cut the butter into cubes, put it in a glass bowl and melt it in the microwave for 20 to 30 seconds, the time depends on the power of the oven, increase the time by 10 seconds if necessary.
5. Gradually add the melted butter to the processed flour and mix until a wet farofa forms. Increase the amount of melted butter to thicken if needed.
6. Transfer ¾ of the dough into a low fluted mold with a removable bottom, roll it out and, with the help of a glass, press down to form a very compact base about 0.5 cm thick.
7. Lay the rest of the dough on the side of the mold, pressing with your fingers until it is firm, leaving it level with the height of the mold.
8. Press well on the bottom and top edges.
9. Place the mold with the dough in the fridge for at least 30 minutes to firm up.
10. Continue the pre-preparation (step 4).

Filling – Semisweet Chocolate Ganache:

1. Place the semisweet chocolate (callets or chopped) in a bowl large enough to combine all the ingredients for the filling.
2. Put the fresh cream in a saucepan and heat it over medium heat, stirring, without letting it boil. When the first bubbles begin to appear, turn off the heat.
3. Wet the chocolate with the hot milk cream and stir gently until the chocolate melts completely.
4. Finally add the pomade butter and mix until the ganache is very glossy.

No-bake chocolate cake:

1. Take the shortcrust pastry out of the fridge and make sure it is firm.
2. Lay the chocolate ganache on the cold and compact dough – if you choose to use strawberries in the decoration, keep some of the ganache aside.
3. Smooth the surface so that it is even.
4. Place the pie in the refrigerator for at least another hour to firm up the filling.
5. Dip the strawberries in the rest of the ganache, place them on a baking sheet lined with parchment paper and refrigerate until ready to serve (optional).

Sugar granules (optional) – original recipe Rita Lobo

To prepare the sugary nibs, use the following ingredients:

• ⅓ cup (tea) of cocoa beans
• ¼ cup (tea) sugar
• 1 and a half tablespoons of water
• OBS: This amount is enough to decorate a large cake, for up to 8 people.

1. Place the ingredients in a nonstick skillet or saucepan over low heat.
2. Once bubbly, cook for another 5 minutes or until a layer of sugar forms around the cocoa beans and they are very dry.
3. Put out the fire, reserve to finish.

FINISHING AND ASSEMBLY:

1. When ready to serve, remove the chocolate cake from the refrigerator, free the sides, place the mold over a glass and unmold.
2. Carefully and with the help of a spatula, slide the cake onto a serving plate to remove the bottom of the mold.
3. Finish with cocoa nibs or sugar nibs (optional) around and strawberries dipped in ganache (optional).

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.