Cake with biscuit base, rhubarb, and chocolate cream

Name: Cake with biscuit base, rhubarb, and chocolate cream - Valentina C.
Ingredients: For the biscuit base: 350g plain biscuits; 100g melted butter; 1 small glass of egg liqueur; 4 sticks of rhubarb; 2 tablespoons of raw sugar; 1 cup of water. For the cream: 5 eggs; 2 tablespoons of powdered sweetener; 300g of 52% cocoa chocolate; 200ml of cream for whipping; 200g of fine cheese from Delaco; 1 small glass of egg liqueur. For decoration: 100g of Milka milk chocolate; 2 tablespoons of cream for whipping; 150g of mascarpone.

Dessert - Cake with biscuit base, rhubarb, and chocolate cream by Valentina C. - Recipia

I usually don't make elaborate desserts in the middle of the week, but I made an exception for this cake with a biscuit base, rhubarb, and chocolate cream. I had fresh rhubarb in the fridge and some leftover biscuits, so I fired up the food processor and got to work without overthinking it. There aren't many dishes to clean up, and the combination of the crunchy base with the dense chocolate cream is definitely worth it. Quick Info Total time: about 2 hours (includes baking and partial cooling) Preparation time: 30-40 minutes of actual work Baking time: 45-50 minutes Servings: 10-12 regular slices Difficulty: medium Recipe type: occasion cake, suitable for birthdays or weekend dessert Ingredients Biscuit base: 350 g plain biscuits 100 g melted butter a small shot of egg liqueur 4 stalks of rhubarb 2 tablespoons raw sugar 1 small cup water Chocolate cream: 5 eggs 2 tablespoons powdered sweetener 300 g chocolate (52% cocoa) 200 ml heavy cream 200 g fresh cheese (I used Ceva Fin from Delaco) 1 small shot of egg liqueur Decoration: 100 g milk chocolate (Milka) 2 tablespoons heavy cream 150 g mascarpone Preparation Method 1. Preparing the rhubarb Clean the rhubarb stalks and cut them into 2-3 cm pieces. Place them in a small saucepan with 2 tablespoons of sugar and a small cup of water. Cook over low heat, stirring occasionally, for 3-4 minutes. The rhubarb should soften but not turn completely mushy. Strain the rhubarb after it has cooled slightly. Keep the juice for the base, and puree the pulp in the food processor. 2. Biscuit base Crush the biscuits in the food processor and place them in a large bowl. Add the rhubarb juice, 100 g of melted butter, and the shot of egg liqueur. Mix well with a spoon or your hands until everything is combined and the biscuits hold together. Transfer the mixture to a round springform pan (lightly greased with butter beforehand). Level and press down with your fingers to create a compact layer. 3. Rhubarb layer Gently press the remaining rhubarb puree over the biscuit base as evenly as possible. 4. Chocolate cream Crack the whole eggs into a bowl and beat them with the sweetener using a mixer until the volume triples and they become light in color, almost frothy. Separately, melt 300 g of chocolate with 200 ml of heavy cream over a double boiler, stirring until you have a smooth cream. Refrigerate the chocolate cream for a few minutes so it's not hot. Return to the beaten eggs, add the fresh cheese and the egg liqueur, mixing on low speed. Then pour the melted chocolate, still slightly warm but not hot, over the mixture and continue mixing on low speed just until combined. 5. Assembling and baking Pour the chocolate cream over the rhubarb and biscuit layer. Level it with a spatula. Place the pan in a preheated oven at 170°C. Bake for 30 minutes, then reduce the temperature to 160°C and bake for another 15-20 minutes. The chocolate mixture should be set on top and not jiggle if you gently shake the pan. Remove the pan and let it cool completely at room temperature. Remove the springform ring after it has cooled completely. For transferring, I use two wide, long knives underneath the cake to move it to a serving platter. 6. Decoration Melt 100 g of milk chocolate with 2 tablespoons of heavy cream over a double boiler. Once cooled, mix with 150 g of mascarpone, resulting in a fairly firm cream. I keep it in the fridge for 5 minutes, then pipe it onto the cake as desired or as skillfully as I can. Why I make this recipe often I make it quite often because it's not a complicated recipe in structure, but it has a good contrast between the base, the slightly tart rhubarb, and the dense chocolate cream. It can be prepared a day in advance without any issues and keeps well in the fridge. The base is firmer if cut right away, while the next day it becomes a bit crumbly, but the cream holds up well. Tips and variations Tips - Biscuits are easier to crush in a food processor, but if you don't have one, a rolling pin works too; just make sure they are finely crushed. - The butter must be completely melted; otherwise, the biscuits won't hold together. - For the rhubarb puree, don't overcook it – if it cooks too long, it becomes watery and tasteless. Substitutions - If you don't have rhubarb, you can use apple compote or even pear puree, although the taste will be different. - The egg liqueur in the base and cream can be omitted or replaced with condensed milk, but the texture and flavor won't be the same. - For sweetener, you can use fine sugar if you don't have powdered sweetener. Variations - Instead of 52% cocoa chocolate, you can use dark chocolate if you want a more intense cream. - The base can be made with digestive biscuits for a milder flavor. - If you don't want to decorate with cream, you can leave the cake plain and dust it with a little cocoa or grated chocolate. Serving ideas - It's best to cut the cake after it has been in the fridge for at least 2-3 hours. - Serve it cold or slightly tempered. - For an extra touch of freshness, you can serve it with a dollop of cream or a fresh fruit. Frequently asked questions 1. What kind of biscuits do I use? Plain biscuits without cream or strong flavors. Petit Beurre or plain biscuits are suitable. 2. What type of fresh cheese is appropriate? A creamy cheese without salt, like "Ceva Fin" from Delaco, but a neutral cream cheese can work too. 3. Do I need foil for the oven? No, I don't use foil. It bakes directly in the springform pan with a little butter on the bottom. 4. Can the cake be frozen? I do not recommend it; the texture of the chocolate cream and biscuit base changes upon thawing. 5. Can I use sugar instead of sweetener? Yes, 2-3 tablespoons of fine sugar work if you don't want to use powdered sweetener. Nutritional values Estimate for one slice (out of 12): Approx. 370-400 kcal Fat: 25 g Carbohydrates: 28-32 g Protein: 7-8 g The values are approximate and depend significantly on the type of biscuits, cream, or cheese used. The cake is dense, with a high content of fats and sugars. Storage and reheating The cake keeps well in the fridge, covered properly, for 2-3 days. After the first day, the biscuit base becomes more crumbly, but the cream holds up well. I do not recommend reheating it – serve it cold directly, or if you prefer, let it sit for a few minutes at room temperature for a creamier texture.

Cake with biscuit base, rhubarb, and chocolate cream

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