This cake was also shared at the #CakeFriday Bloghop! The party might still be open so hop over and link your recipe!! Click here to get to the CakeFriday Coffee Klatch Bloghop
It’s all about chocolate this week at #CakeFriday! I decided to share a super easy recipe with you that will bring you a wow-factor cake without any baking involved
You only need 5 ingredients and some spices to kick it up a notch. I made this cake last weekend and Michael loved it! I served tiny pieces of it aside with a strong espresso. It was delish!
I used a small cakepan of about 6inch. maybe you need more volume of the single ingredients to make enough filling for your pan. I also opted for a thinner tart look and didn’t want the cake being to tall.
Okay, enough said, let’s start baking
10 -12 Graham crackers or shortbreads (you want you crust to be 0.5 cm high in your pan; you may need to add crackers according to the size of your pan)
0.25 cup butter, melted
1.5 cups heavy whipping cream
1 tbl cacoa powder
1.75 cups chocolate chips (50% milk/50% dark chocolate)
Use a grinder and grind the crackers. Add the melted butter and grind again so that all crumbs and butter are combined well.
Take your cakepan and add the crumbs to the pan; spread them out. You’d like to have an even and smooth layer of crumbs as this will make your tart’s crust.
Melt the chocolate over a waterbath. Make sure that the chocolate won#T get too hot as it my split when too hot. Also warm up the cream with the cacoa powder. Add the hot cream to the chocolate when it’s completely melted. Combine both until you have a smooth texture. Add a pinch of sea salt to the chocolate. The salt will level the chocolate flavor and make it a little sweeter.
Pour the chocolate ganache in your cakepan. Voila! The tart needs to rest in the fridge for a few hours to set. I prepared it in the morning and we enjoyed it in the afternoon!
As I twist I added a layer of tart raspberry jam before adding the ganche to tahe cakepan. YUMMY!