This chocolate cake recipe is the easiest moist, fluffy and homemade version of the mythical Latin American chocolate cake that you will find for celebrate any birthday party. Simple to solve, you can make on it the drawing you want with some ganache, a chantilly or a cream for desserts.
The secret for a smooth cover, but the interior is of a moist cake or very spongy cake it is in the way of mixing the ingredients, also like our type of recipes you can make these cakes by adding other ingredients such as coffee, white chocolate or even meringue.
This kind of chocolate tarts they always give very good results and require very little in the kitchen, and allow us to get out of the typical chocolate desserts like the brownie, the marble cake, the coulant (molten chocolate cake) and other classics like the cheesecake.
As in all this type of chocolate recipes, you can play with the type of chocolate that you like the most depending on how dark it is, but remember that if you use a milk chocolate, a chocolate with much more sugar, you will have to balance a little the part of the added sugar that you put in it.
In a kitchen robot, crush the cookies with the butter for 2 minutes until smooth. Put it on the base of the cake pressing well and put in the freezer.
Preheat the oven to 190ºC. Blend all the ingredients in a food processor at V5 for three minutes and fill in the cold mould. Bake 29 minutes at 190 ºC with fan.
Let rest for at least two hours before cutting it.
With what to accompany the chocolate cake
Perfect to solve a snack, a birthday or a weekend breakfast, this chocolate cake also Allows to keep in the fridge for at least one or two days more, as long as it is well covered and does not pick up odors from other ingredients.
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