Lindt Chocolate Cake, this cake is really an adaptation of a Chocolate Sachertorte, I have renamed it Lindt Chocolate Cake simply because the chocolate that I used in the cake was Lindt Chocolate. You know at Christmas time or indeed Easter, the shops get full of boxes of Lindt chocolate and you know how you just go out and buy a couple of boxes, then you see a special deal buy two boxes for “X” and then you buy them because it is a good deal? Yeah, well that was me.

Lindt Chocolate Cake

 

As a result at the end of Christmas and Easter I normally have a glut of chocolate which because I have eaten so much, means that actually I really can’t face it anymore. Enter then this Lindt Chocolate cake, it uses melted chocolate in the actual cake, and uses lots of melted chocolate in the icing. Therefore a wonderful use of the chocolate which is sitting around the house, thus making you feel less guilty and using up the chocolate, win win in my mind.

This Lindt Chocolate cake really is very easy to make and is moist and fluffy and wonderfully chocolatey. It goes well with a cup of tea or as a dessert after dinner with some cream or vanilla ice cream.

Lindt Chocolate Cake

This Lindt Chocolate cake is adapted from 150 Cakes recipe books and as mentioned above is the Chocolate Sachertorte Cake.

The recipe for my Lindt Chocolate cake.

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Lindt Chocolate Cake

A wonderful way to use up the left over chocolate. You can make one big cake and cut it in half or make two smaller cakes and then sandwich them together, it depends how confident you are in cutting a cake.

  • Prep Time: 45 minutes
  • Cook Time: 1 Hour 20 Minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 10 Slices 1x
Scale

Ingredients

Cake Ingredients:

  • 175 grams Lindt chocolate broken into pieces
  • 140 grams butter softened
  • 140 grams caster sugar
  • 6 eggs separated
  • 175 grams plain flour sifted
  • 6 tbsp apricot jam warmed

Icing:

  • 225 grams Lindt chocolate broken into pieces
  • 5 tbsp black coffee
  • 115 grams icing sugar

Instructions

  1. Preheat the oven to 150 degrees. Grease and line a 23cm/9inch round cake tin (or two 8 inch cake tins).
  2. Melt the chocolate in a heatproof bowl set over a saucepan over a low heat, make sure the bowl doesn’t touch the water otherwise the chocolate will burn. Once melted, turn off the heat and let it sit until you are ready for it.
  3. Beat the butter and 70g of the caster sugar in a large bowl until light and creamy. Add the egg yolks and beat well. Add these in stages so that the mixture doesn’t split.
  4. Add the melted chocolate in a thin stream, incorporating it well into the batter. Fold the sifted flour into the batter and set aside.
  5. Whisk the egg whites in a clean separate bowl until soft peaks form, then add the remaining 70g of caster sugar and whisk until stiff and glossy. Fold half the egg whites into the chocolate cake mixture and combine well. Once combined add the remaining egg whites and repeat the process until combined.
  6. Spoon the mixture in the prepared cake tin or tins and bake in the centre of the oven for 1 – 1 1/4 hours or until risen and springy to the touch and a skewer inserted into the middle comes out clean, check it after an hour. If you make this in two tins, then reduce the cooking time.
  7. Remove from the oven, leave to cool slightly before transferring to a wire rack to cool completely.

Icing

  1. Once the cake has cooled completely, make the icing. To do this, melt the chocolate in a heatproof bowl over a pot which has some simmering water in the bottom, be careful not to let the bottom of the bowl touch the water, otherwise your chocolate will melt.
  2. Once the chocolate has melted, then remove from the heat and beat in the coffee. Then slowly pour this mixture into the bowl which has the icing whisky all the time to combine.
  3. Cut the cake horizontally in half. I find this is easiest done with a sharp serrated knife. Sandwich the layers together with the apricot jam. (You can do this before you make the icing if you wish).
  4. Place the cake back on the wire rack and spoon the icing over the cake and spread to coat the top and sides. See my top tip for a tip about the icing.
  5. Transfer to a plate and leave to set for a least two hours.

Notes

So there you go, my recipe for Lindt Chocolate cake, a perfect way to use up all that left over chocolate from Easter.

As this cake is a chocolate cake, I am entering it into a number of blog challenges this month –

The lovely Karen from Lavender and Lovage who Cohosts a monthly blog challenge with Jane from The Hedge Combers called Tea Time Treats (which I will be trying to enter more regularly) and this month as it is Easter the theme is Chocolate.

Then we have the wonderful Dom, from Belleau Kitchen who is running a new blog challenge called simply eggcellent which is all about using eggs in any way you want, and this month due to Easter has themed it Chocolate.

I wish you and your families and wonderful Easter. I hope you have a lovely time, and try not to eat all the chocolates so that you can make this Lindt Chocolate Cake.

If you are looking for something savoury, you can try these Moroccan Lamb Shanks.

Cheers

Deon

xx