The best Christmas chocolate cake to share

The Christmas chocolate cake is one of the most delicious desserts that cannot be missing from the table for Christmas Eve dinner. It is in fact one of the desserts that both children and adults love the most, and fortunately it is easy to make.

Next we will explain how to make it. Best of all, it is not necessary to use an oven to cook it for this recipe.

Ingredients of the Christmas chocolate cake

Note: This amount of ingredients is for a 23 cm mold and for approximately 10 to 12 servings.

For the base

• 250 grams of Cookies type Lotus of cinnamon, type Maria (or whatever you prefer)

• 125 grams of Butter (with or without salt)

For the dark chocolate mousse

• 200 grams of Dark Chocolate

• 300 milliliters of whipping cream or whipping cream with 35% fat.

• 40 milliliters of Amaretto Liqueur or Rum

For the dark chocolate ganache

• 80 grams of Dark Chocolate

• 120 milliliters of whipping cream or whipping cream with 35% fat

• 20 grams of unsalted butter

For decoration

• Cinnamon Ginger Cookies

• Edible gold glitter

• Raspberries, cherries, gooseberries, or strawberries

• Sprigs of rosemary, mint or spearmint

Steps for making the Christmas chocolate cake

Note: We will divide the process into several phases to make it easier to explain.

Elaboration of the base

1. Place the cookies in a food disposer. It is better that you do it in two parts to make it easier to crush them. Run the processor on high speed until the cookies are completely crushed.

2. Pour the crushed cookies into a bowl or saucepan.

3. Melt the butter in the microwave for 20 seconds or on the stove over medium heat and pour it over the cookies.

4. Stir to integrate the butter until you get a homogeneous texture.

5. In a mold about 23 cm wide and 3.5 cm high, cover the surface with transparent plastic wrap and pour the crushed cookie mixture.

6. With the help of a spatula, flatten the mixture around the edges and bottom of the pan. But, do not press too hard, otherwise, you will have a too hard and compact base. Ideally, do it delicately.

7. Once you have your base ready, simply let it sit at room temperature while you make the mousse.

Making the dark chocolate mousse

1. In a bowl, place the dark chocolate and pour four tablespoons of the cream. Melt the chocolate with the cream in the microwave or on the stove. If you do it in the microwave, you should do it in two 30-second batches.

2. Once the chocolate is completely melted, whisk a little to integrate and add the Amaretto liqueur while beating.

3. Once you notice that its texture is shiny and light, let it rest at room temperature.

4. In a separate bowl, place the rest of the whipping cream at a very cold temperature.

5. Beat on medium speed for a couple of minutes or until half-whipped.

6. When you notice that the cream has texture, that is to say that it has already whipped, add the melted chocolate while beating vigorously by hand. This must be done very quickly to prevent it from solidifying.

Assembling the chocolate cake

1. Pour the chocolate mixture over the base and with the help of a trowel, flatten the liquid.

2. Give the cake a little shake to flatten the liquid better.

3. Take the cake to the freezer for 5 to 10 minutes so that it hardens a little.

To make the dark chocolate ganache

1. Heat the whipping cream in the microwave for 40 seconds.

2. Once the cream is hot and well melted, pour into a bowl with the dark chocolate and wait 30 seconds to let it rest.

3. After 30 seconds, beat with a manual whisk until the chocolate is completely melted.

4. When you have a smooth and shiny mixture, add the butter at room temperature and mix again to integrate it.

Assembling the chocolate cake 2

1. Take out the cake again and pour this mixture on the surface of the cake, first dropping on the spatula and flattening the ganache with it.

2. Shake the mold a little again to smooth the surface.

3. Return the cake to the refrigerator for 8 hours or until the next day.

Decorate the cake

1. Unmold the cake and place it on a plate for presentation.

2. Throw in some gingerbread cookies, fresh fruit, and edible glitter for decoration and a Christmas flair.

3. If you like, add some sprigs of rosemary, mint or spearmint to decorate. Also, you can sprinkle a little powdered sugar.

Recommendations and tips so that your chocolate cake is perfect

• If you don't have a food grinder or processor, you can place the cookies in a plastic bag, close it, and roll it over to crush them.

• If you are using Maria or cookies other than "Lotus", add a little brown sugar and cinnamon to the mixture.

• It is vital that when adding the Amaretto liqueur, it is warm or a little hot, but never cold, otherwise the chocolate will harden.

• It is very important not to add the hot chocolate to the cream, but when it has settled, otherwise the temperature mixture will not complement each other well.

• The cake is a cold dessert, so you should keep it in the refrigerator to keep it perfect.

The Christmas chocolate cake is a delicious and ideal dessert for the Christmas Eve dinner table, and it is very simple to make, so you do not need to be an expert to make it perfect. In addition, it does not require too many ingredients, so you will not spend too much on its preparation.

Therefore, we urge you to try to make this delicious dessert at home and share it on your social networks with your friends who love cooking.