- Prepare the Biscuit Base:
- Start by crushing the biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling over them with a rolling pin.
- Firmly press the biscuit crumbs into the bottom of a 16×16 cm square baking form to create a compact base. Set the form aside while you prepare the filling.
- Make the Cream Filling:
- In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and lump-free.
- Gradually pour in the milk while whisking continuously to avoid any lumps from forming.
- Place the saucepan over medium heat and cook the mixture, stirring constantly until it thickens into a custard. Once bubbles start to form, continue cooking for another minute to ensure the cornstarch is fully activated.
- Remove the saucepan from the heat and immediately stir in the butter until it’s fully melted and the cream is smooth.
- Divide the cream mixture into two equal parts. Add the cocoa powder to one half and mix well to create the chocolate layer.
- Assemble the Cake Layers:
- Pour the plain cream layer over the biscuit base, spreading it out evenly with a spatula.
- Carefully pour the chocolate cream layer over the first layer, smoothing it out to create an even surface.
- Place the cake in the refrigerator for 30 minutes to allow the layers to set and firm up.
- Prepare the Chocolate Ganache Topping:
- While the cake is chilling, prepare the chocolate ganache by breaking the dark chocolate into small pieces and placing them in a microwave-safe bowl.
- Heat the chocolate in the microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
- Add the cream to the melted chocolate and stir until the mixture is well combined and glossy.
- Final Assembly:
- Remove the cake from the refrigerator and pour the chocolate ganache over the top layer of the cake, spreading it evenly with a spatula.
- Return the cake to the refrigerator for another 30 minutes to allow the ganache to set.
- Serve and Enjoy:
- Once the ganache is firm, carefully remove the cake from the form and place it on a serving plate.
- Slice the cake into squares and serve immediately for a decadent treat.
Tips and Tricks:
- Biscuit Base: If you prefer a slightly sweeter base, you can add a tablespoon of sugar to the crushed biscuits before mixing them with butter.
- Chocolate Choices: For a more intense chocolate flavor, use dark chocolate with a high cocoa content (70% or higher) for the ganache.
- Texture: For added texture, you can mix in some chopped nuts like hazelnuts or almonds into the biscuit base or sprinkle them on top of the ganache before it sets.
- Serving: This cake is best served chilled, so make sure to keep it in the fridge until you’re ready to serve.
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