Black Cake

Black Cake – A Delicious Indulgence in Every Slice

Total preparation time: 4 hours (including cooling time)
Active time: 30 minutes
Number of servings: 12

The Black Cake is a dessert that combines the rich flavors of chocolate with a creamy and smooth texture, making it perfect for any occasion, whether it's a party, a birthday, or simply an evening of indulgence. This recipe is not only simple but also captivating due to the combination of ingredients that make each slice an unforgettable experience.

Necessary ingredients:

For the biscuit base:
- 250 g chocolate biscuits
- 75 g butter

For the chocolate cream:
- 200 g milk chocolate (choose a high-quality chocolate for a more intense flavor)
- 150 g butter (make sure it's at room temperature)
- 250 ml liquid cream
- 2 tablespoons of unsweetened cocoa powder (for a deeper flavor)
- 1 tablespoon of vanilla powdered sugar
- 15 g gelatin
- 3 tablespoons chocolate liqueur (optional, but recommended for an extra flavor boost)

For the glaze:
- 50 g chocolate
- 50 ml liquid cream

A bit of history:
The Black Cake is a dessert that has gained popularity due to its combination of intense chocolate and creamy texture. Its origins are not very clear, but it is believed to have been inspired by traditional chocolate preparations, which have been transformed over time into easier-to-make versions at home. This recipe is a perfect example of how tradition can fuse with culinary innovation.

Step by step for a perfect dessert:

1. Preparing the biscuit base:
Start by melting the butter. You can use the microwave to melt it quickly – place it in a bowl and heat for about 30-40 seconds. Make sure it doesn't boil.

2. Crushing the biscuits:
While the butter is melting, crush the chocolate biscuits. You can do this using a food processor or by placing the biscuits in a plastic bag and hitting them with a rolling pin. Aim for a fine texture, but don't worry about a few larger pieces that will add a pleasant texture to the base.

3. Mixing the ingredients:
Add the crushed biscuits to the bowl with the melted butter and mix well until the biscuits are evenly coated.

4. Forming the base:
Line a loaf pan with plastic wrap, then place the biscuit mixture at the bottom. Press down firmly to form an even layer. Refrigerate the base to firm up.

5. Preparing the chocolate cream:
In another bowl, place the broken chocolate pieces and add 50 ml of the liquid cream. Heat in the microwave for 30 seconds, stirring every 10 seconds, until the chocolate is completely melted and homogenized.

6. Combining the ingredients:
Once the chocolate is melted, add the remaining butter (150 g), the vanilla powdered sugar, the remaining 200 ml of unwhipped cream, cocoa powder, and the chocolate liqueur. Mix well until you achieve a smooth composition.

7. Hydrating the gelatin:
In a small bowl, soak the gelatin in 100 ml of cold water. After 5-10 minutes, heat the gelatin over low heat, stirring constantly, until it completely dissolves. Let it cool slightly.

8. Finalizing the cream:
Add the dissolved gelatin to the chocolate mixture and mix everything well to ensure it is homogenized.

9. Assembling the cake:
Pour the chocolate cream over the biscuit base in the loaf pan. Level the surface with a spatula for an even appearance. Refrigerate the cake for a few hours or until it is completely set (ideally 4 hours).

10. Preparing the glaze:
To create the glaze, melt 50 g of chocolate together with 50 ml of liquid cream, following the same method as before – in the microwave or over a double boiler. Mix well until it becomes homogeneous.

11. Finalizing and decorating:
After the cake has set, pour the chocolate glaze on top and decorate with fresh fruits or other preferred decorative elements, such as nuts or chocolate shavings.

12. Serving:
Cut the cake into slices and serve it with a glass of cold milk or a cup of aromatic coffee to balance the sweetness. It is a dessert that will not only find a place in the hearts of those who savor it but also in the pleasant memories of moments spent together.

Useful tips:
- Make sure all ingredients are at room temperature before starting for better emulsification.
- You can replace the chocolate liqueur with vanilla extract if you prefer a non-alcoholic version.
- Experiment with different types of chocolate (dark or white) to achieve interesting variations of this dessert.

Frequently asked questions:
- Can I use gluten-free biscuits?
Yes, you can use almond flour biscuits or other gluten-free options to adapt the recipe.

- How can I store the cake?
The cake stores well in the refrigerator, covered, for 3-4 days.

- What drinks pair well with Black Cake?
A sweet red wine, a latte, or a cappuccino are excellent accompaniments to this decadent dessert.

This Black Cake recipe is not just a dessert, but a culinary experience worth savoring. Whether you prepare it for loved ones or for yourself, each slice promises a journey into the world of intense flavors and fine textures. Enjoy!