The story behind this recipe comes from the desire to make a dessert that I ate at a restaurant at home and have an easy pie option that doesn’t need to go in the oven. In this way it emerged Super Creamy Chocolate Cake.
Also, an option that uses box/can cream, which is easier to find than heavy whipping cream.
The initial project was to make a fancier dessert, with a rim and such. But as it is super creamy, but really creamy, it doesn’t have much structure. So, we went back to the traditional pie format.
I already said it is super creamy? But so creamy that it’s a little difficult to cut, but it’s worth every spoonful.
Super Creamy Chocolate Cake
Makes: 1 21cm cake
Ingredients: BASE
- 200 g cornstarch cookie (crushed)
- 100 g butter without salt (melted)
Ingredients: FILLING
- 40 g maize starch
- 350 mL leite integral
- 200 g UHT cream (box/can, 17-20% fat)
- 150 g refined sugar
- 100 g chocolate powder (50% cocoa)
- 35 g butter without salt
- 125 g semisweet chocolate (chopped)
- 125 g milk chocolate (chopped)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl mix the crushed biscuits with the melted butter, mix well. It should look like wet sand.
- Line a mold or refractory (21cm) with the biscuit mixture, both the base and the sides. Set aside, it can be in the fridge.
- In a deep pan, add cornstarch with 50mL of milk to dissolve.
- Add the rest of the milk, cream, sugar, chocolate powder, butter and chocolates.
- Cook over medium heat until thickened, about 5-7 minutes.
- When it thickens, cook for another 1 minute.
- Transfer to the prepared refractory with the biscuit base. If you want, it can be sieved beforehand.
- Place in the fridge for about 3 hours or until very firm.
- Serve with sprinkled chocolate and whipped cream.
