No-Bake Triple Chocolate Mousse Cake
Hello family! I come with all the enthusiasm in the world, to celebrate with all of you, the 5 years it is just today, this blog (yes … on the 13th and Tuesday … 5 years ago it all started … Who said that I was superstitious? haha …). I do it with this piece of cake (at least for me hahaha …) with three-cheese chocolates, a touch of cinnamon and no oven. And you already know that cheesecakes this year have been very noticeable in these kitchens when I discovered that … Chocolate cheesecake with an oven and its texture … Since then … I went a little crazy and I kept making them of various flavors, which by the way … I still have them saved because it is not heavy with so much cheese … 😜
Another thing that you already know that I love … (because some of you have been here these five years), is the chocolate and if it is the three or the 4 … even more! … So to celebrate special days and If you give me a choice … it's rare that I don't make a cake like the one I'm bringing you today … In fact, my first recipe in Especially sweet … was the Three Chocolate Tart of a lifetime and in the recipe book … There are since then … a few already, although a little different from each other … but the basic ingredients are practically the same … a mixture of chocolates haha .. and I am crazy 😅
Chance has wanted that today I was able to celebrate my birthday blog, just on the appointed day … since it is the first I celebrate since last year, I forced myself to follow this rhythm of weekly publications (only on Mondays 😏) .. .and who knows … how long will we have to wait … for it to coincide again … with the same day … Anniversary + Publication (uff … it seems that until 2024 😂). So I couldn't stop blowing out the candles with all of you and thank you for joining me on this adventure, which is one of the most rewarding things that have happened to me in my life.
Thank you from the heart … For your patience … for your support … and above all for your friendship, which is why this blog continues to update its list of recipes every week. So once again, I surrender to you … for making this dream possible and that each year, we are more … although as I always say … quantity is not so important, if not quality and I I feel happy, to have the best sweet family on the Internet, by my side … you are my Michelin Star and Gourmet Quality … that gives the secret touch to my dishes …
Thank you all!
Come on … Can you help me blow out the candle?
Like a good chocolate lover, I'm going to tell you about the taste of this cake … if I'm seeing it in the photos and I'm wanting to eat another little piece again hahaha … But hey … I'll tell you that It is not very heavy, nor extremely cloying, I think cream cheese plays a great role here and not only gives it an extra creaminess, but it does not make it so sweet …
I do not know if it looks very good in some cuts … and it is that in the straight lines … if you look at it … you will see that there are pieces that sink along with them … I do that as a matter of course so that the layers are joined together and when cutting the cake, they do not move … I know it is more beautiful to see … a perfect line … between layer and layer … but then in practice, when you go to enjoy it … and the layers slide all over the plate … well, it is not enjoyed the same … so my humble advice is to scrape a little, with the fork without fear … the layers of chocolate curds … before taking the next … although I tell you all this in the preparation … it is not bad to remember it again because I think it is something important.
I also have to tell you … that I added rum … and the truth is that I fell short because I barely knew … then we thought that the problem was … that I added rum elixir that is softer, than the Rum honey liquor, which I usually use normally and I was expecting a more intense touch … 😕
But hey … if you don't want to risk it knowing more or less … or you just don't like it … and you want to change the amount of rum, for another that you like more or even not add any … change the equal amount of milk and problem solved.
Let's go with the recipe!
Three chocolate cheesecake and a touch of cinnamon (no oven)
Ingredients for 15 cm mold
For the base
140 gr of cookies to taste (mine were homemade gluten-free chocolate)
55 gr unsalted butter
15 g of defatted cocoa powder and no added sugar
15 grams of maple syrup or honey
For the cake
400 gr of Philadelphia cream cheese
400 gr of liquid cream to whip (with a minimum of 35% fat)
250 ml whole milk
105 g of granulated white sugar
85 gr of dark chocolate special Nestlé desserts
85 gr of milk chocolate special Nestlé desserts
85 gr of white chocolate special Nestlé desserts
50ml Legendary Rum Elixir
2 envelopes of curd preparation
Chocolate dipped peanuts
The first thing we are going to prepare is … the base of the cake; We will chop the cookies until they become a powder and we will mix it with the melted butter, cocoa, and syrup. We will put it in the bottom of the mold, we will crush it with a spoon so that there are no holes and we will let it cool in the refrigerator.
Now we will mix and heat over low heat (just so that all the ingredients are well integrated so that it does not come to a boil) … the milk, the cheese, the cream, and the curd envelopes. Once they are all well mixed … we will divide the cream into three equal parts.
We will put one of the parts of the cream on fire and add the chopped dark chocolate, together with 60 g of sugar. We will let it boil for 2 minutes or, where appropriate, what the manufacturer of the product indicates and carefully … we will pour it on the base of the cookies and put it in the freezer, in the meantime, we do the next step.
Like the previous one … we will put another part of the cream on the fire, in this case, with the milk chocolate and add 30 g of sugar. Let it boil for the necessary minutes indicated by the curd preparation and remove from the heat.
Before adding the new layer, over the previous one … We will scratch the curd layer with a knife or fork, this will make the new layer of chocolate stick to it and when cutting the portions … do not separate. So it is quite important that we do so.
Finally, we will repeat the previous steps, with the white chocolate … this time we will only add the 15 g of sugar that we have left and once we put the layer on the previous ones … minimum of 4 hours, until the cake is completely set (or better … from one day to the next).
The next day we will unmold the cake and sprinkle with the ground cinnamon and garnish with the chocolate noodles and peanuts …
I hope you liked today's recipe …
And I can't leave and finish this special post today, without thanking my family … for wanting to continue trying everything I can think of to cook … and leaving absolute freedom so that I can elaborate, photograph, and share all the recipes, like all of you …
(Without their support and together with yours … not Especially Sweet … it would be possible).
THANK YOU SO MUCH SWEETS!