With a crunchy base from Biscuits and a filling that melts in your mouth, the cold chocolate cake and the dessert ideal to prepare to celebrate a family occasion or to conclude one dinner with friends. And not just in summer!
Ingrediants
- 230 g of cereal and cocoa biscuits
- 115 g of melted butter at room temperature
- 500 g of mascarpone
- 150 ml of fresh cream
for the base
for the stuffing
- 250 g of 75% dark chocolate
- 110 g of powdered sugar
- 8 g of food gelatin in sheets
- dark chocolate
To complete
We could define the cold chocolate cake as one of the possible versions of the chocolate cheesecake. As the latter is made up of a crunchy base, made with crumbled cookies And butter, and a sweet filling that melts in your mouth and features the dark chocolate.
Unlike the classic cheesecake, however, this recipe is even simpler, as without cooking. Just let the cake rest in the fridge for a few hours and you will have ready a sweet end of meal with which to surprise friends later dinner or a delicious cake to celebrate one recurrence in the family.
A riot of taste for lovers of chocolate who can’t do without it even in summer. Try it in other delicious desserts to be enjoyed cold such as chocolate lasagna, chocolate pudding or chocolate salami.
OTHER DELICIOUS RECIPES
: Bavarian with chocolate, Cheesecake with chocolate with red fruits, Panna cotta with chocolateHow to prepare: Cold chocolate cake
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
5 min
- Resting place
- in the fridge
- Rest time
-
4h
- Portions
-
8
How to prepare: Cold chocolate cake
To prepare the cold chocolate cake, start from the base: pulverize the biscuits in the mixer, add the melted butter and operate the appliance again for the time necessary to mix the two ingredients well. Transfer the mixture thus obtained into a 20 cm diameter hinged mold with high edges. Level well with the back of a spoon, without pressing too hard, until you get a uniform base. Place in the refrigerator while you proceed with the rest of the recipe.
Cut the chocolate into small pieces and melt it in a bowl in the microwave at maximum power, stirring every 30 seconds. When it is melted, let it cool down. Meanwhile, soak the gelatin in cold water for 10 minutes. In a bowl, mix the mascarpone with 120 ml of cream and the icing sugar until the mixture is smooth and homogeneous.
Heat the remaining cream in a saucepan and melt the well-squeezed gelatin in it, stirring often. Remove it from the heat, let it cool, then add it to the mixture with the mascarpone. Mix with a spatula. Finally add the melted chocolate and mix.
Pour the mixture obtained on the biscuit base and level with a spatula. Gently beat the pan 3-4 times on the work surface in order to eliminate any air bubbles inside the mixture. Place in the refrigerator and let it rest for at least 4 hours. After this time, pass the blade of a knife along the edge of the mold, remove the ring and transfer the cold chocolate cake to the serving dish. Decorate with grated dark chocolate with a large hole grater. The cold chocolate cake is ready to be served.
.
