Grandpa’s cake, one of the greatest classics in our gastronomy, who doesn’t know it? A crumbly crumb shell containing a rich chocolate and coffee filling, all to be enjoyed.
You can’t say no to this amazing dessert, very easy to make and absolutely wonderful thanks to a very special combination of ingredients.
No one will be able to resist, every taste is a foretaste of heaven!
Gluttony to the nth degree with a decisive touch of coffee and a hint of rum that adds refinement and flavor, the perfect dessert to surprise
Although it is very simple to make, you can hardly say anything other than a simple cake, it is a dessert that looks amazing. A stunning scenic effect and even more a flavor that truly exceeds expectations, a perfect blend of sweetness and character that makes it truly unique. If it is children, you can easily choose a simpler version, without coffee and alcohol. However, the invitation is to taste it in the original recipe to be able to appreciate all the nuances of the frosting!
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for the pastry:
250 grams of flour 00
120 grams of granulated sugar
120 g cold butter
50 grams of unsweetened cocoa powder
An envelope with vanillin
for the cream:
350 ml of milk
80 ml of coffee
400 g dark chocolate
50 g butter
80 grams of granulated sugar
An even teaspoon of rum for desserts
40 gr cornstarch
30 g pine nuts
Powdered sugar to taste
Cooking grandfather’s cake
To make this amazing dessert, start by preparing the pastry: put flour, cocoa, vanilla, sugar and cold butter in pieces in a mixer and run quickly to get a sandy mixture. Add the eggs and run again, make a homogeneous dough and wrap it in cling film. Transfer it to the fridge for half an hour. After the necessary time, take the dough back and line the base and edges of a mold with a diameter of about 22 centimeters, then transfer it to the refrigerator. Meanwhile, prepare the cream: pour the milk and coffee into a saucepan and put on low heat: you must heat it without boiling.
Quickly mix the eggs, sugar and starch in a bowl with a whisk. Take the milk and coffee and pour it a little at a time into the egg mixture, stirring constantly, then return everything to the heat with the flame on low and continue to cook, mixing until you reach a liquid and creamy consistency.
Switch off and melt the dark chocolate in a bain-marie with butter and rum, then add it to the cream together with the pine nuts, stir quickly and let it cool for a while. Take the pastry base back, pour the cream and make a perforated disc with the remaining dough to seal the surface and edges. Transfer to the oven and bake at 180 degrees for about 40 minutes. Let it cool, remove from the mold and sprinkle with powdered sugar: et voilà, your joy is ready!
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