Chocolate cake: the crumbly and creamy dessert recipe from the cupboard

Step 8
In the end you should get a creamy cream without lumps

Step 9
Pour in the sifted flour

Step 10
Add the baking powder

Step 11
Mix well with a spatula

Step 12
Pour the dough onto a floured baking board and quickly rise it for a few minutes.

Step 13
You should get a smooth, soft dough that does not stick to your hands.

Step 14
Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes

Step 15
For the cream: chop the dark chocolate

Step 16
Pour the chocolate into a pot

Step 17
Add the sugar

Step 18
Mix flour

Step 19
Mix all ingredients

Step 20
Let it cook for a few seconds: In no time at all a ball will form

Step 21
Pour in the milk slowly and gradually, stirring constantly.

Step 22
You need a thick and creamy cream

Step 23
Remove from heat, add butter and mix.

Step 24
Cover with cling film and leave to rest in the fridge for one hour.

Step 25
After the resting time, roll out the dough with a rolling pin

Step 26
Place the dough into a 24cm diameter cake tin and gently run the rolling pin around the edges to remove any excess dough.

Step 27
Prick the base with a fork

Step 28
Take the chocolate cream out of the fridge and stir it

Step 29
Pour the cream onto the base of the shortcrust pastry and smooth it out with a spoon.

Step 30
Roll out the remaining dough and form strips

Step 31
Arrange the strips on the surface of the cake, forming the classic lattice.

Step 32
Press the edges firmly and remove excess dough

Step 33
Bake the tart at 180°C in static mode for 30-35 minutes; if the surface of the tart darkens too much, reduce the temperature to 160°C or cover it with a piece of aluminum foil.

Step 34
Once the cooking time is up, remove the tart from the oven and allow to cool. Unmold it and serve.

Storage:
The chocolate cake can be stored at room temperature, under a glass lid or in a special airtight container for 3-4 days.