Recipe -2024 Lindt Flourless Chocolate Cake
*This recipe released in association with the following publicity article and promotion
Holland America Line Partners with Lindt to Savor Special Moments On Board
Premium partnership between the two iconic brands features a “Sweet Dreams” elevated turndown service with LINDOR truffles and exclusive, handcrafted desserts made with Lindt chocolate
In a confluence of tradition and taste, Holland America Line today announced a sweet collaboration with Lindt & Sprüngli (USA), the makers of LINDOR truffles and the No. 1 premium chocolate brand in the US. This collaboration is set to enrich the cruising experience, inviting guests to savor special moments on board with a touch of chocolatey elegance.
A Premium Partnership at Sea
Two iconic brands steeped in rich European heritage, Holland America Line and Lindt are united by a passion to create exceptional, carefully crafted experiences aboard Holland America’s global fleet.
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Recipe -2024 Lindt Flourless Chocolate Cake
1 pc Flourless Chocolate Cake
25 grams Chocolate Mousse
3 grams Chocolate Pearls
50 grams Dark Chocolate, tempered
50 grams White Chocolate, tempered
20 grams Caramel Sauce
10 grams Ganache (for sides of cake)
5 grams Flourless chocolate cake crumbs
20 grams Whipped cream
1 gram Gold Candy rocks
1 pc Lindt chocolate stamp
Flourless Chocolate Cake
Yield: 10 pcs
280 grams Ground Almonds
240 ml Heavy Cream
910 grams Lindt Dark Chocolate Courveture
12 pcs Egg yolks
1 gram Salt
200 grams Sugar
12 pcs Egg whites
Preparation:
- Pre-heat oven to 350 F and prepare muffin silicon mold sprayed with non-stick spray.
- In a medium saucepan set over low heat, melt the butter, whipping cream and dark chocolate. Stir frequently and remove from heat when melted and smooth. Set aside to cool for a few minutes, then add the egg yolks one at a time, stirring after each addition. Add salt.
- In the bowl of a stand mixer, beat the egg whites on high speed until foamy. Slowly add the sugar. Continue to beat until stiff.
- Carefully fold one third of the egg whites into the chocolate mixture just until combined, followed by another third of the egg whites. Fold in the ground almonds, then fold in the remaining egg whites. Do not over mix.
- Pour the batter into the prepared mold and bake until cake surface is puffed, and center is set. Cool down.
- Assembly: Place flourless cake on plate. Top with chocolate mousse using a round tip. Cover sides of cake with light coating of ganache to stick chocolate décor. Present as per photo.
Chocolate Mousse
454 grams Whipping Cream
142 grams Dark Chocolate Couverture
Preparation
- Bring cream to a boil.
- Poor over dark chocolate and mix until smooth.
- Cover with plastic wrap and let cool down over night.
- Next day, whip as whipped cream.
