Chocolate Crunchy Cake
Indulge in the delightful world of our Chocolate Crunch Cake, a sensational dessert that’s taken the internet by storm! This easy-to-follow recipe features rich chocolate, crispy rice cereal, and a luscious layer of gooey chocolate ganache, creating a perfect harmony of textures and flavors. Whip it up in no time and watch it disappear at your next gathering!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- warm water
🥛Dairy & Eggs(3)
- cream
- eggs
- sweetened condensed milk Cap Enaak Belgian Choco
🫙Pantry Staples(4)
- melted chocolate
- chocolate and oil for mixing
- chocolate fla
- sugar
📦Other(1)
- choco crunchy (Violetine)
👨🍳 Instructions
- 1
First, make the chocolate cake. Crack the eggs and add sugar. Then add sweetened condensed milk Cap Enaak Belgian Choco.
- 2
Next, add melted chocolate and cream. Mix well and finally add warm water. Pour the batter into a baking pan and bake until cooked.
- 3
Then, make the chocolate fla using the all-in-one method. Mix all ingredients until smooth, ensuring to use sweetened condensed milk from Cap Enaak for creaminess.
- 4
Cook the fla until thickened and let it cool.
- 5
For the choco crunchy (Violetine), mix all ingredients and spread thinly on baking paper or silpat. Bake until dry for about 4-5 minutes.
- 6
Finally, mix the choco crunchy with melted chocolate and oil until well combined.
- 7
For assembling, pour the chocolate fla over the baked chocolate cake and top with the choco crunchy.
💡 Pro Tips
- ✓Bake your chocolate cake at 325°F instead of higher temperatures to prevent the proteins from coagulating too quickly, which creates a denser crumb structure.technique325°F
- ✓Cook your chocolate fla to exactly 170-175°F to activate the starch thickening without curdling the milk proteins, stirring constantly to prevent lumps.timing170-175°F
- ✓Bake the choco crunchy (Violetine) at 300°F for 4-5 minutes - this low temperature dehydrates without burning the sugars, creating maximum crispness.technique300°F, 4-5 minutes
- ✓Add warm water (around 100°F) to your chocolate batter last because it helps bloom the cocoa powder and creates a more intense chocolate flavor through better extraction.ingredient100°F
- ✓Let the chocolate fla cool to 80°F before pouring over the cake to prevent the residual heat from making the cake layer soggy or creating condensation.timing80°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chocolate Crunchy Cake
Indulge in the delightful world of our Chocolate Crunch Cake, a sensational dessert that’s taken the internet by storm! This easy-to-follow recipe features rich chocolate, crispy rice cereal, and a luscious layer of gooey chocolate ganache, creating a perfect harmony of textures and flavors. Whip it up in no time and watch it disappear at your next gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- warm water
🥛Dairy & Eggs(3)
- cream
- eggs
- sweetened condensed milk Cap Enaak Belgian Choco
🫙Pantry Staples(4)
- melted chocolate
- chocolate and oil for mixing
- chocolate fla
- sugar
📦Other(1)
- choco crunchy (Violetine)
👨🍳 Instructions
- 1
First, make the chocolate cake. Crack the eggs and add sugar. Then add sweetened condensed milk Cap Enaak Belgian Choco.
- 2
Next, add melted chocolate and cream. Mix well and finally add warm water. Pour the batter into a baking pan and bake until cooked.
- 3
Then, make the chocolate fla using the all-in-one method. Mix all ingredients until smooth, ensuring to use sweetened condensed milk from Cap Enaak for creaminess.
- 4
Cook the fla until thickened and let it cool.
- 5
For the choco crunchy (Violetine), mix all ingredients and spread thinly on baking paper or silpat. Bake until dry for about 4-5 minutes.
- 6
Finally, mix the choco crunchy with melted chocolate and oil until well combined.
- 7
For assembling, pour the chocolate fla over the baked chocolate cake and top with the choco crunchy.
💡 Pro Tips
- ✓Bake your chocolate cake at 325°F instead of higher temperatures to prevent the proteins from coagulating too quickly, which creates a denser crumb structure.technique325°F
- ✓Cook your chocolate fla to exactly 170-175°F to activate the starch thickening without curdling the milk proteins, stirring constantly to prevent lumps.timing170-175°F
- ✓Bake the choco crunchy (Violetine) at 300°F for 4-5 minutes - this low temperature dehydrates without burning the sugars, creating maximum crispness.technique300°F, 4-5 minutes
- ✓Add warm water (around 100°F) to your chocolate batter last because it helps bloom the cocoa powder and creates a more intense chocolate flavor through better extraction.ingredient100°F
- ✓Let the chocolate fla cool to 80°F before pouring over the cake to prevent the residual heat from making the cake layer soggy or creating condensation.timing80°F