At first, I thought about using the base from this Strawberry Cheesecake, but then decided to try something completely new and I'm so happy I did it! This new base is so soft and creamy but yet firm enough to hold the cake, and it has several different textures inside which makes the cake even greater! I think I found my all-time favorite cake base recipe! :)
And what could I say about the filling... You just can't miss with fruits and chocolate! :)
Please not that I used a 23 cm (9 inches) round cake tin for this amount of ingredients, and I liked the height of the cake (though at the beginning I thought it would be too thin, to be honest). If you want to get a taller cake, use a smaller mold (20 cm , for example). Also, it would be nice to use a tin with removable sides. If you don't have it, you can make the cake with regular tin as well - you'll just need to cover the bottom and the sides with some plastic foil that will help you take the cake out once it's chilled and set up.
And here's what you'll need:
for the base:
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- First, prepare the base. In a bowl, combine ground crackers and oat flakes.
- In a separate bowl combine 100 ml of milk and the cornstarch. Make sure there are no lumps.
- Put butter, cocoa powder, sugar the remaining 50 ml of milk into a small pot and heat it over medium fire until butter fully melts and mixture becomes quite homogeneous.
Then, add the cornstarch mixture and cook for about a minute, stirring constantly, until you get a thick pudding-like cream. - Add the pudding into the bowl with crackers and stir to get a smooth "dough".
- Line the cake tin with some parchment paper and cover the bottom with the base mixture. Put it in the fridge while you prepare the filling.
Now, it's time for the creamy filling!
6. Put the blueberries and 300 ml of milk in a blender and run it until all the fruits are fully mashed and you get a smooth liquid.
7. Transfer the mashed blueberries into a pot and add the sugar. Heat it over medium fire until it starts boiling.
8. In a bowl, combine the cornstarch with the remaining 100 ml of milk. Once the blueberry mix in the pot had started boiling, add the cornstarch mix and cook for nearly a minute, stirring constantly, until you get a pudding-like consistency.
9. Stir in butter and chocolate until they are fully melted, and remove from fire.
10. Now that the filling is ready, take the base out from the fridge, and pour the cream over the base. Shake the tin a bit to level the cream and to remove any air bubbles inside the cream.
11. Put the cake back in the fridge for a couple of hours to chill and set up. Then, remove the sides of the tin and carefully transfer the cake onto a serving plate using a couple of cake decorating spatulas or something alike. I was able to do this after only an hour of chilling, but you can wait a bit longer if you want to be sure it's firm enough.
12. Once the cake is out from the tin, decorate it as you wish.
I used some whipped cream, a few blueberries and some chocolate cereals for this one.
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