Cold chocolate cake
With a crunchy base of biscuits and a filling that melts in your mouth, the cold chocolate cake is the ideal dessert to prepare to celebrate a family occasion or to end a dinner with friends. And not just in summer!
INGREDIENTS
- FOR THE BASE
- 230 g of cereal and cocoa biscuits
- 115 g of melted butter at room temperature
- FOR THE STUFFING
- 500 g of mascarpone
- 150 ml of fresh cream
- 250 g of 75% dark chocolate
- 110 g of powdered sugar
- 8 g of food gelatin in sheets
- TO COMPLETE
- dark chocolate
| RECIPE EXECUTION | EASY |
| PREPARATION | 25 MIN |
| COOKING | 5 MIN |
| REST PLACE | IN THE FRIDGE |
| REST | 4H |
| PORTIONS | 8 PORTIONS |
We could define the cold chocolate cake as one of the possible versions of the chocolate cheesecake. Like the latter, it consists of a crunchy base, made with crumbled biscuits and butter, and a sweet filling that melts in the mouth and which sees dark chocolate as the protagonist.
Unlike the classic cheesecake, however, this recipe is even simpler, as it does not cook. Just let the cake rest in the fridge for a few hours and you will have a sweet fine meal ready with which to surprise friends after dinner or a delicious cake to celebrate a recurrence in the family.
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.
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