I suspect this will be the easiest chocolate cake you will ever make. And it's always a huge Rap. It's the kind of easy dessert that's perfect for the summer (and fun!), Because you do not have to heat your oven. I think it's not a chocolate cake without baking, it would not be far from calling it a slice of truffle. Or, imagine an espresso-velvet, chocolate mousse that you can cut into nice wedges. Sounds incredible, right? If you have ten minutes, some dark chocolate, cream and something to put on the cream, you're in business. I also have some non-dairy variants.
When this type of chocolate cake is perfect
This is the kind I'll throw together if we have friends for dinner and end up with steam on the dessert front. It is less difficult to do than to go out and buy something. A little slice really goes in the distance. Of intense, it's hard chocolate. Combined with a touch of cream cream (or coconut cream with shell) is a complete pleasure. I hacked the cream used in the cake with espresso and spice in this version, but you could play it straight. Or take it in any direction you are willing – there are dozens of wonderful suggestions in the comments.
Selecting the Right Envelope
It is a small but powerful chocolate cake. The choice of the house justifies a reference. Finish with ~ two cups of whip, and for the most part you can drop it on any bergamot-like cake that you like. The parchment is important if you ever want to get the cake from the pan. For this cake, I used a small bread pan that I like, but I've made it in small spring-type utensils, and sometimes small pan. Just keep in mind, a bigger stick would mean a thinner slice. A small pot like this gives a deeper slice and so on. It's hard to screw – I mean, it's a slice of tender cake. In the first photo I used a 6-inch spring pan. In the following chart, I've used a small pot.
On a sting – some of you mentioned that you just drop the chocolate mixture into individual boxes of mufing or desserts, let it be placed and served in this way. Brilliant! Less cake like, but I suspect no one will complain.
If you want to avoid heavy cream, there are several substitutions that work well. I like to use cream kasser in place of the heavy cream required in the recipe. Make cashew cream by combining 1 part of reforming walnuts and 1 part of water and process in a high speed blender until silky smooth. They do not have to drain. Coconut milk works nicely as a substitute.
I like to bring some extra flavor (and some nice) with a powder of cocoa powder, a few dried rose petals and a walnut spraying. Others want to finish things with some berries. In general, if nice couples with chocolate, go for it. Some toasted nuts or baked biscuits would not be undesirable.
Choosing the right chocolate
Because this cake is only for chocolate, you do not want to reduce the quality. I have used Guittard Organic 74% Bittersweet Chocolate Wafers for this cake. It works beautifully. I often use it straight, that is, without the extra espresso or recipe mentioned in the recipe. So it's just the beautiful chocolate notes that passes. San Francisco's family chocolate represent! But, any good chocolate between 70% – 80% will work.