Noire chocolate cake

Name: Noire chocolate cake
Ingredients: 150 g plain biscuits; 75 g butter; 2 tablespoons dark cocoa; 250 g bittersweet chocolate; 50 g butter; 250 ml cream; 10 g gelatin; 75 ml cold water; 1 vial coffee essence; 50 g dark chocolate; 50 g butter; 50 ml milk optional

Dessert - Noire chocolate cake by Smaranda H. - Recipia

Noire chocolate cake is a no-bake chocolate cake with a biscuit and cocoa base, a cream filling and a glaze. It is served cold in slices, usually with coffee; the base stays compact, and the filling cuts softly beneath the set glaze. I prefer it in thin slices. Preparation: 20 minutes. Cooking: 9 minutes. Chilling: 6 hours and 45 minutes-8 hours and 45 minutes. Total time: 7 hours and 14 minutes-9 hours and 14 minutes. Serves: 8. About 600 kcal and 7 g of protein per serving.

Ingredients

For the base

150 g plain biscuits
75 g butter
2 tablespoons dark cocoa

For the filling

250 g bittersweet chocolate
50 g butter
250 ml cream
10 g gelatin
75 ml cold water
1 vial coffee essence

For the glaze

50 g dark chocolate
50 g butter
50 ml milk optional

Preparation

1. Leave the gelatin to bloom in 75 ml cold water for 10 minutes. 2. Crush the biscuits and mix them with 75 g butter at room temperature and the cocoa, until the crumbs are well coated in butter. 3. Melt the bittersweet chocolate for the filling with 50 g butter and the cream over low heat, for about 5 minutes, until the mixture is smooth and almost reaches boiling point. Take it off the heat. 4. Leave the filling to cool for 15 minutes, until it is comfortable to touch. Add the bloomed gelatin and coffee essence, then stir until the gelatin dissolves. 5. Line a loaf pan with baking paper. Put the biscuit mixture in the pan and press it into a compact layer, then pour the chocolate filling over the top. 6. Chill the cake for 6-8 hours, until the filling is firm. Turn it out onto a platter. 7. Melt the dark chocolate for the glaze with 50 g butter over low heat, for about 4 minutes, until the glaze is thick and smooth. Add 50 ml milk if you like. 8. Spread the glaze over the cake and chill it for 20 minutes, until set.

Notes

I used a loaf pan; let the baking paper hang over the edges so you can lift the cake out more easily. You can speed up the filling's cooling a little, and the gelatin can stay unevenly mixed if you add it while the mixture is too hot. Compared with biscuit salami, the center is creamier, with a layer of glaze that cuts cleanly once chilled. Digestive biscuits can replace the plain biscuits in the same amount; the cake contains gluten and dairy. It keeps covered in the fridge for up to 3 days, and I serve it with black coffee.