Stracciatella Cake

Name: Stracciatella Cake - Constantina P.
Ingredients: Base: 200 ml condensed milk; 150 g dark chocolate (70% cocoa); 50 g brown sugar; 50 g butter; a pinch of salt; 50 ml yogurt; 2 small eggs; 60 g flour; 25 ml chocolate liqueur. Cream: 200 g condensed milk; juice of one large lemon; 250 ml liquid cream (Dorna; 35% fat); 3 tablespoons powdered sugar; 1 dark chocolate with peppermint cream; 2; 3 fresh mint leaves; 1 sheet of gelatin. For decoration: 1 dark chocolate.

Dessert - Stracciatella Cake by Constantina P. - Recipia

A small cake, perfect for a birthday celebration, featuring a dense chocolate base and a cool cream made of mint, lemon, and dark chocolate. The base starts from a brownie-like mixture, while the cream is prepared without baking. The flavor is intense, with clear notes of mint and lemon, and the peppermint cream chocolate adds chunks and aroma inside. The recipe is made in a 22 cm diameter cake pan. The cream needs a few hours in the fridge to set, so the cake should be prepared in advance. Quick Info Total time: a few hours, including cooling the base and setting time in the fridge Preparation time: not specified in the original recipe Baking time: 25 minutes Servings: number not specified; the cake can be cut into small slices Difficulty: medium Recipe type: birthday cake with chocolate, mint, and lemon Ingredients For the base 200 ml condensed milk 150 g dark chocolate (70% cocoa), broken into pieces 50 g brown sugar 50 g butter A pinch of salt 50 ml yogurt 2 small eggs 60 g flour 25 ml chocolate liqueur For the cream 200 g condensed milk Juice of 1 large lemon 250 ml liquid cream (35% fat) 3 tablespoons powdered sugar 1 dark chocolate with peppermint cream 2-3 fresh mint leaves 1 sheet of gelatin For decoration 1 dark chocolate Preparation steps 1. Preparing the base In a small saucepan, combine the condensed milk, broken chocolate pieces, brown sugar, butter, and a pinch of salt. Heat the mixture over low heat, stirring until the chocolate and butter melt and the mixture becomes smooth. There is no need to boil it. Once all the ingredients have melted and combined, remove the pan from the heat and let the mixture cool. 2. Adding the base ingredients Once the chocolate base has cooled, add the yogurt and incorporate the eggs one at a time. Mix after each egg, then add the chocolate liqueur. Gradually add the flour and gently fold it in using a whisk. Mix only until there are no lumps and the mixture is smooth. 3. Baking the base Pour the batter into a 22 cm diameter cake pan lined with parchment paper. Bake the base in a preheated oven for 25 minutes. After baking, let the base cool. It is important for it to be cool before assembling the cream; otherwise, it may soften. 4. Preparing the cream Whip the liquid cream until you achieve whipped cream. Add the powdered sugar and continue mixing, then incorporate the condensed milk and lemon juice. Finely chop the mint leaves and add them to the cream. The amount is small, but it contributes to the fresh aroma of the cake. 5. Adding the gelatin Soak the sheet of gelatin in a little water. Once it has hydrated, heat it in a double boiler until it completely dissolves. Pour the dissolved gelatin over the cream and quickly mix to distribute it evenly. The gelatin must be well incorporated so that the cream's texture is consistent throughout the cake. 6. Adding the peppermint chocolate Chop the dark chocolate with peppermint cream into pieces and add it to the prepared cream. Mix gently, just enough to distribute it throughout the mixture. 7. Assembling the cake Place the cooled base on a serving platter. Fit an adjustable ring around it and pour the cream on top. Level the surface, then place the cake in the fridge for a few hours until the cream sets. The exact chilling time is not specified, but the cake should be left long enough for the cream to stabilize before removing the ring. 8. Decorating After the cream has set, remove the adjustable ring. Decorate the cake with dark chocolate as desired. The chocolate can be used for shavings, chunks, or a simple decoration on top. Why I make this recipe often I love the combination of the dense chocolate base and the cool cream flavored with lemon and mint. The cake isn’t very large, but it has an intense flavor, and the slices can be cut thin. It’s perfect when a birthday dessert needs to be prepared a few hours in advance, as the chilling time helps the cream to set. Tips and variations Tips Let the chocolate mixture cool before adding the yogurt and eggs. If it’s too hot, the eggs might scramble, and the base won’t have a uniform texture. Mix the flour with a whisk, but do not overdo it once it’s incorporated. The base has little flour and comes together quickly. The base must be completely cool before pouring the cream. This is one of the important steps to ensure the cream layer remains stable. The dissolved gelatin should be mixed quickly into the cream. This way, it distributes evenly and doesn’t start to set separately. For assembly, the adjustable ring should fit snugly around the base so the cream doesn’t spill over the edges. Substitutions The recipe specifically uses 70% cocoa chocolate for the base, peppermint cream chocolate for the interior, and dark chocolate for decoration. Substituting these types of chocolate may change both the flavor and texture. The chocolate liqueur is part of the base mixture and contributes to the flavor. If this ingredient is modified, the result will not be identical to the original recipe. The source does not specify an alternative replacement. Variations The decoration can be changed according to preferences, using the same dark chocolate in the form of chunks or shavings. For a more pronounced mint flavor, all 2-3 mint leaves indicated in the recipe can be used along with the peppermint cream chocolate inside. There’s no need to add a larger quantity of fresh mint, as it may overpower the lemon and chocolate flavors. Serving ideas Serve the cake chilled, after the cream has set. It’s easier to slice if it has been in the fridge long enough. Given the intense flavor, small slices are suitable. Frequently asked questions How long should the base be baked? The base bakes for 25 minutes in a preheated oven. After baking, it should be left to cool before assembling the cream. Can I assemble the cream over a slightly warm base? It’s better to wait until the base cools. The cream contains whipped cream and gelatin, and the heat from the base can affect its texture and stability. Why is gelatin used in the cream? Gelatin helps the cream to set so it can be sliced after cooling. A sheet is used, which must first be soaked and then dissolved in a double boiler. When can I remove the adjustable ring? The ring is removed after the cake has been in the fridge for a few hours and the cream has set. If the edges are still soft, it needs more chilling time. Can the cake be prepared a day in advance? Yes, the steps of the recipe allow for advance preparation, as the cake needs to be left in the fridge for a few hours anyway. It can be decorated once the cream has set. Nutritional values The values below are estimates and may vary depending on the brand of condensed milk, type of chocolate, exact amount of peppermint chocolate, and size of the slices. The calculation is indicative for approximately 10 slices. One slice may contain approximately: 420-460 kcal 50-55 g carbohydrates 25-29 g fats 6-8 g proteins The caloric content is mainly influenced by the condensed milk, chocolate, liquid cream, butter, and sugar. For exact values, the labels of all products and the precise weight of the chocolate used in the cream and decoration would be necessary. Storage and reheating Store the cake in the fridge, covered, until serving. The cream contains whipped cream and gelatin, so the cake should not be kept at room temperature longer than necessary for slicing and serving. Do not reheat. Serve cold, straight from the fridge, after the cream has set.

Stracciatella Cake

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