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Cold Chocolate Cake




Dark chocolate, with milk

150 grams

Bitter cacao

50 grams

Type 00 wheat flour

180 grams


6 unit


200 grams

Baking powder for desserts

8 grams

Iodized salt

1 pinch

White sugar

350 grams


150 grams

White sugar

250 grams

Full fat milk

180 grams


23 grams


2 teaspoons

Full fat milk

2 teaspoons


1 sachet

Desserts from Italy

Cold Chocolate Cake

Cold Chocolate Cake

vegetarian with gluten with eggs with lactose source of D vitamins high in phosphorus

ready in

5 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cold Chocolate Cake

Speaking of summer, chocolate is definitely less lalimento that comes to mind to people. But I have thought of this recipe in order to use the chocolate cake as a cold cake with the addition of caramel sauce and whipped cream.

Cold Chocolate Cake step 1

step 1

coarsely chopped dark chocolate sciogliamolo in a water bath and let cool, stirring occasionally. Cut the butter into small pieces and pour into a bowl with the sugar

Cold Chocolate Cake step 2

step 2

Beat with a whisk the butter until reduced cream. Now we break the eggs into a bowl and let slip one by one egg in the bowl with the butter

Cold Chocolate Cake step 3

step 3

We continue in this way until you obtain a soft and homogeneous cream. Stir in the now lukewarm chocolate, pouring it directly into the bowl and continue whisking until completely merged into the mixture

Cold Chocolate Cake step 4

step 4

Add the salt obtained allimpasto. We mix in a bowl the flour, cocoa and baking powder, sift now in chocolate mixture and helping with a spatula gently embed them in the dough

Cold Chocolate Cake step 5

step 5

Imburriamo and floured cake tin made from a 22 cm and pour the dough inside. Level the surface of the compound and bake in oven preheated to 180 ° C for about 40-45 minutes.

Cold Chocolate Cake step 6

step 6

Once we cooked sforniamo the chocolate cake and let it cool before turn them from the mold.

Cold Chocolate Cake step 7

step 7

We prepare the condensed milk now. We pour the cornstarch into a bowl, combine the cold milk and stir with a spoon until smooth and create a thick creamy sauce. Leave aside.

Cold Chocolate Cake step 8

step 8

Pour the sugar in a small pot with a thick bottom, then add the milk, butter and vanilla. Turn on the stove over medium heat, stir with a wooden spoon for 5 minutes

Cold Chocolate Cake step 9

step 9

Lower the flame, you will see the down level of milk, then add the creamy sauce previously prepared and set aside.

Cold Chocolate Cake step 10

step 10

Increase heat, extend back lebollizione clicked down for another minute, until the texture becomes thick and pale yellow. Turn off the heat, then stir unultima time for a few seconds.

Cold Chocolate Cake step 11

step 11

To be used better place in the refrigerator for 5 to 6 hours.

Cold Chocolate Cake step 12

step 12

Now we prepare the caramel sauce. For the caramel sauce must be dissolved in 150 grams of water 350 grams of sugar. Once the caramel will be of the desired color, add 150 g of hot water

Cold Chocolate Cake step 13

step 13

The caramel begins to boil: wait until the surface foam dispel and stir with a whisk plated steel. The caramel sauce is ready.

Cold Chocolate Cake step 14

step 14

At this point we put aside the caramel sauce and assemble the cream. Now we have all the ingredients to make up our cake.

Cold Chocolate Cake step 15

step 15

Take the chocolate cake and put it on a wire rack, with the help of a wooden detachment, make many holes in the cake.

Cold Chocolate Cake step 16

step 16

At this point we take the condensed milk and versiamolo on the cake, so as to penetrate the freshly made holes. We do the same thing with the caramel sauce.

Cold Chocolate Cake step 17

step 17

At this point we decorate the surface of our cake with the whipped cream. We place the cake in the refrigerator for at least 3 hours so as to make the cake stand.

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