Quick Chocolate Recipe
Whip up a speedy chocolate delight with our easy recipe. Perfect for satisfying your sweet tooth in no time!
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Ingredients
For the Chocolate Base:
- 4 large eggs
- A dash of salt
- 100 g granulated sugar
- 100 g all-purpose flour
- 40 g unsweetened cocoa powder
- 20 g cornflour
- An 18cm baking tin
For the Ganache:
- 100 g granulated sugar
- 30 g unsalted butter
- 100 ml cream warmed
For the Ricotta Chocolate Filling:
- 70 g ricotta cheese
- 30 g icing sugar
- 150 ml heavy cream whipped to soft peaks
- 80 g chocolate gently melted
For the Chocolate & Peanut Coating:
- 60 g peanuts toasted and roughly chopped
- 150 g chocolate melted smoothly
- A drizzle of vegetable oil
Instructions
Prepare the Chocolate Base:
- Preheat your oven to 180°C (350°F) and grease your baking tin.
- Beat the eggs with a pinch of salt until frothy. Gradually add the sugar, beating until thick and pale.
- Sift together the flour, cocoa, and cornflour. Gently fold into the egg mixture.
- Pour the batter into the prepared tin and bake for about 12-15 minutes. Let cool.
Make the Ganache:
- In a saucepan, dissolve the sugar in a splash of water and heat until amber-colored. Carefully add the butter and warmed cream (it will bubble), stirring until smooth.
- Let the ganache cool slightly before spreading over the cooled cake base.
Whip Up the Ricotta Chocolate Filling:
- Blend the ricotta with icing sugar until smooth. Fold in the whipped cream and melted chocolate until well combined.
- Spread this mixture over the ganache layer on the cake.
Create the Chocolate & Peanut Coating:
- Mix the melted chocolate with a drizzle of vegetable oil for a glossy finish. Stir in the toasted peanuts.
- Pour this over the ricotta layer, spreading evenly.
Chill and Serve:
- Allow the dessert to set in the fridge for at least 30 minutes.
- Slice and serve chilled for a blissful chocolate experience.
Nutrition
Calories: 200kcal
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