NO-BAKE CHOCOLATE CHEESECAKE
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed
Provided by Becky Bowen
Categories Dessert, Treat
Time 30m
Yield Serves 12-14
Number Of Ingredients 13
Steps:
- Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
- In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
- Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
DARK CHOCOLATE AND ORANGE MASCARPONE TART
Steps:
- Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
- Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
- While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
- Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
- Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
- Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.
Nutrition Facts : Calories 540.9 calories, Carbohydrate 44.7 g, Cholesterol 146.6 mg, Fat 39 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 21.7 g, Sodium 121.7 mg, Sugar 14.8 g
CHOCOLATE MASCARPONE LAYER CAKE
This is probably my favorite cake recipe of all time. Light, delicious, and rich, just not so easy to make. Garnish with fresh fruit or chocolate swirls.
Provided by chinchilla
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 5h45m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
- Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
- Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
- Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
- Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
- Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.
Nutrition Facts : Calories 652.2 calories, Carbohydrate 36.8 g, Cholesterol 191.6 mg, Fat 54.7 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 27.7 g, Sodium 99.6 mg, Sugar 31.3 g
FREEZER ESPRESSO MASCARPONE CAKE
Adapted from Gourmet, this is delicious and doesn't heat up your kitchen, as it is no bake. Just make it a day in advance for best results.
Provided by chia2160
Categories Pie
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes.
- Reduce speed to medium and add mascarpone, extracts, mix until well blended.
- Spray a 9-inch springform pan with cooking spray.
- Layer 1 1/4 c mascarpone mix on bottom of pan.
- Spread a layer of chocolate biscuits, about 14 over.
- Repeat layer of mascarpone and wafers, finish with a layer of mascarpone.
- Cover with foil and freeze for 1 hour.
- Transfer to refrigerator and chill for 8 hrs or overnight.
- Pulse remaining wafers in a processor until finely ground.
- Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks, 3 minutes or so.
- Remove foil and pan from cake.
- Frost all over with espresso cream.
- Sprinkle edges with wafer crumbs.
- Serve cold.
- Garnish with mint leaves and espresso beans, optional.
NO-COOK CHOCOLATE MASCARPONE CAKE
Had some mascarpone cheese left and didn't want to let it get so old that I would have to throw it away. Couldn't sleep and thought this "concoction" could be nice. Must say it was a success.
Provided by Chef Dudo
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Line a 4 cup loaf pan with clingfilm.
- Break and crumble the cookies.
- Mix with the orangeliqeur and let it soak.
- Melt the chocolate au bain marie (in a pan above a pan with simmering water).
- Let the chocolate slightly cool.
- Mix the chocolate with the mascarpone and the soaked cookies.
- Pour into prepared pan.
- Let it stiffen in the refridgerator for at least 2 hours.
- Slice (with a wet knife) and serve with lemonsauce or whipped cream or just eat it as it is.
Nutrition Facts : Calories 165.7, Fat 17.3, SaturatedFat 10.7, Sodium 7.9, Carbohydrate 9.9, Fiber 5.5, Sugar 0.3, Protein 4.3
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