Summer Delight: No-Bake Chocolate Mousse Cake

Melts in your mouth, delicious, for the holiday table! A no-bake chocolate cake will help you out on a hot summer day, when you don’t want to turn on the oven, but need to prepare dessert for the holiday. The cake filling is a delicate mousse with a rich chocolate flavor.
cook time: 5h
Ivy Ramsay
Summer Delight: No-Bake Chocolate Mousse Cake

Nutrition Facts (per serving)

539
Calories
37g
Fat
33g
Carbs
9g
Protein

Ingredients (8 portions)

For the base:

Ready shortbread cookies 300 g
Butter 150 g
Cocoa 3 tbsp

For filling:

Cream cheese 250 g
Heavy cream 100 g
Dark chocolate 200 g
Powdered sugar 50 g

Recipe instructions

Step 1

Step 1
How to make chocolate cake without baking? Prepare your food. First of all for the base. Take shortbread cookies, such as Yubileiny, For coffee, Baked milk. Choose good quality butter that complies with GOST, without vegetable additives. The cocoa should also be natural; a drink like Nesquik will not work.

Step 2

Step 2
Grind the cookies into crumbs in any way convenient for you. Using a meat grinder, blender or regular rolling pin, as I did. To do this, place the cookies in a tight bag and beat them thoroughly with a rolling pin. You should get a homogeneous fine crumb.

Step 3

Step 3
Melt the butter in any convenient way. I heated it in the microwave. Read about this and other methods at the end of the recipe.

Step 4

Step 4
Add cocoa to the shortbread crumbs and stir.

Step 5

Step 5
Pour the melted butter into the crumbs and mix until it becomes crumbly wet sand.

Step 6

Step 6
Take a baking dish, I have a ring with a diameter of 18 cm, I made the bottom from foil. For strength, I installed the entire structure on the bottom of a springform pan. Pour the cookie mixture into the pan and use a flat-bottomed glass to shape the bottom and sides of the cake. Place the base in the refrigerator to allow it to harden while you prepare the filling.

Step 7

Step 7
Prepare the ingredients for the filling. Take cheese like Philadelphia, Cremette, Almette. Cream with a fat content of at least 33%; less fat will not whip. Cool them well before cooking. Dark chocolate with 55% cocoa content is best. I gave the minimum amount of powdered sugar, you can add according to your taste.

Step 8

Step 8
First, melt the chocolate. You can do it in the microwave, or you can do it in a water bath. To do this, boil water in a saucepan and place a bowl of chocolate on top. It is better if the bottom does not touch the water. Keep the heat low, the water should not boil too much. Once the chocolate starts to melt, stir vigorously until all the pieces are melted. Then remove the bowl from the bath and leave to cool.

Step 9

Step 9
Place the cheese in another bowl. Beat it with a mixer at low speed, adding powder in portions.

Step 10

Step 10
Pour melted chocolate into the cheese mixture, mix it first with a mixer, then with a spatula.

Step 11

Step 11
Whip the chilled cream until it forms stiff peaks.

Step 12

Step 12
Add whipped cream to cheese and chocolate mixture. Gently stir them in with a spatula until you obtain a fluffy, homogeneous mass.

Step 13

Step 13
Remove the cake base from the refrigerator and add the filling to it. Smooth the top with a spoon. Refrigerate the cake for at least 4 hours, preferably overnight.

Step 14

Step 14
Remove the finished cake from the mold and place on a serving plate. It cuts perfectly and does not leak. Serve the cake to the table. Bon appetit!

Additional rubrics

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