A no-bake cake with puffed rice will win you over from the first bite. Delicate creamy mousse with crispy puffed rice balls and a very crispy chocolate base. The whole cake is airy and light.
It will appeal to both children and adults, it is impossible to tear yourself away from it. Fortunately, there is a lot of this cake and it will be enough for a large company. Moreover, it is prepared simply and without baking. This is the perfect dessert for any occasion.
Be sure to prepare such a delicious cake without baking with puffed rice for family and friends. It's very simple and incredibly delicious!
Ingredients (24cm * 24cm):
Chocolate layer:
- puffed rice in caramel - 160 g (2 tablespoons)
- black chocolate - 100 g
- milk - 80 ml
Creamy layer:
- cream not less than 30% - 500 ml
- cottage cheese - 500 g
- puffed rice in caramel - 240 g (3 tbsp.)
- water - 150 ml
- gelatin - 25 g
- vanilla sugar - 10 g
- sugar - 300 g
- sour cream - 100 ml
Top chocolate layer:
- black chocolate - 200 g
- milk - 100 ml
- puffed rice in caramel - for sprinkling
Step by step recipe
1. First, let's prepare the form in which we will assemble the cake. Cover the bottom of the form with parchment paper. I have a square shape measuring 24 * 24 cm. Place an acetate film on the sides of the mold. If there is no acetate film, then you can put parchment paper instead.
2. Preparing the chocolate layer.
Break 100 g of dark chocolate into a saucepan and pour about 80 ml of milk or cream with a fat content of 10-15%.
We put everything on the stove on a very small fire. Stirring constantly, melt the chocolate. Do not overheat the chocolate, otherwise it will curdle. When most of the chocolate has melted, remove the saucepan from the heat and continue stirring until smooth.
3. Pour 2 cups of puffed rice in caramel into the melted chocolate mixture, by weight it is 160 g. Mix everything well. You can use cereal balls or figurines instead of puffed rice.
4. Put the prepared mixture on the bottom of the mold and carefully align it over the entire surface.
We put the form in the refrigerator, and in the meantime, prepare the main part of the cake.
5. Pour 25 g of gelatin into a bowl and pour 150 ml of water at room temperature. Mix everything and leave to swell for 10 - 15 minutes.
6. Pour 500 g of cottage cheese into a bowl, add 10 g of vanilla sugar, 300 g of sugar and pour in 100 ml of sour cream or thick yogurt. Grind everything with an immersion blender to a smooth homogeneous mass.
7. Pour 500 ml of cold cream into a separate bowl with a fat content of at least 30%. Begin to beat the cream at first at low speed and gradually increase it to the maximum.
In order for the cream to whip well, they must be very cold, and the dishes and whisk must be dry and clean.
8. Add the prepared curd mixture to the whipped cream.
Mix everything until smooth.
9. The gelatin is already swollen, we melt it over low heat. The temperature of the melted gelatin should be about 50-60 degrees.
10. Pour the heated melted gelatin into the whipped cream with cottage cheese. You need to pour in a thin stream, while constantly stirring. All gelatin cannot be poured in at once, otherwise the mass may go in lumps.
11. Pour 3 tbsp into the finished creamy curd mass. puffed rice in caramel, by weight it is 240 g. Mix everything with a spatula.
12. We take out the mold with the chocolate base from the refrigerator and pour the whole prepared mass into the mold and carefully level it.
We put the cake in the refrigerator for at least 2 hours, so that everything is frozen.
13. The creamy mass has already frozen, we are preparing the chocolate icing.
Break 200 g of dark chocolate into a saucepan and pour 100 ml of milk. We put on the stove and melt the chocolate over low heat, stirring constantly. When more than half of the chocolate has melted, remove the saucepan from the heat and continue stirring until smooth. Be careful not to overheat the chocolate, or it may curdle.
14. Immediately pour the finished chocolate icing onto the frozen cake and distribute it evenly throughout the cake.
While the chocolate frosting is not frozen, sprinkle it with puffed caramelized rice on top.
15. Put the finished cake in the refrigerator again so that the top chocolate layer freezes.
We take out the frozen cake from the mold, remove the acetate film, parchment paper and place it on a dish.
The cake is ready to serve.
The cake without baking turned out to be very tasty and tender. It perfectly combines an airy creamy layer with chocolate and caramelized airy rice.
Video recipe
The recipe is taken from my culinary site. gotovimop.com