Creamy Cold Chocolate Cake (Torta Fredda al Cioccolato)
- 1 basic pandispan / basic sponge cake base
For the syrup:
- 3 tablespoons rum
- 6 tablespoons water
For the filling:
- 200 g fresh cream
- 15 grams icing sugar
- 100 g condensed milk
- 1 egg yolk
- 100 g. chocolate (melted)
- Unsweetened cocoa powder or a handful of chopped hazelnuts
Prepare the syrup, mixing the water and rum. Next, apply the sponge cake base on a baking sheet/parchment paper and wet it with the mixture based on water and rum. Place in the fridge for about 10 to 15 minutes.
Meanwhile, put the icing sugar into the mixing bowl and add the whipping cream. Whisk until it reaches stiff peaks. Then, add the condensed milk and the egg yolk. Mix well again.
Next, bring about 1-inch of water to a simmer in a pan. Set a heatproof bowl in the mouth of the pot, making sure the water does not touch the bottom of the bowl. Allow the chocolate to melt in the bowl, and don’t forget to stir occasionally until it’s completely melted. Then, remove from the heat. While still warm, add to the whipping cream mixture. Blend once again until you get a nice chocolate mixture.
With the help of a spatula, stir gently, so that the cream does not disassemble.
Pour the cream on the base of the cake and place in the fridge for 6 hours – ideally overnight. This cake is served cold.
Before serving, decorate with cocoa powder or chopped hazelnut.