Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to cook a delicious and delicate chocolate cake - dessert.
Chocolate lovers will certainly appreciate this delicacy, it is so delicate that you can say it just melts in your mouth!
We don't need an oven today, the Paradise cake is prepared without baking.
It is simple and easy to prepare, you just have to wait for the chocolate cream to stabilize.
You can watch a step-by-step video recipe in my video below
Let's prepare the base for the cake
- 300 grams of shortbread chocolate chip cookies must be crushed
- Pour 100 grams of melted butter into the crushed crumb
Mix everything thoroughly.
- Add 1 tbsp. a spoonful of milk
Stir until smooth.
The crumb should keep its shape well and easily crumble back.
If your crumb does not hold its shape, then you can add 1/2 or 1 tbsp. a spoonful of milk.
- Set aside 1/4 of the crumb, for sprinkling the cake on top
Pour the remaining crumb into a mold, level it, and form the sides.
- Press the cut with a spoon, press the sides well to the shape
- Tamp the bottom with a glass, this will be the base of the cake
Putting the base in the refrigerator
Let's prepare the cream
Melt in a microwave or water bath
- 180 grams of dark chocolate with 50% cocoa content
I use Schogetten chocolateDark dark portioned.
I really like this chocolate. Never in my recipes Schogetten chocolateDark did not let me down.
Glaze, cream or cake prepared on its basis always turn out to be very tasty.
Stir until smooth and leave on the table.
- For 250 grams of Mascarpone cream cheese
- Add 80 grams of caster sugar
- 25 grams of sifted cocoa
- 250 grams of sour cream. I have sour cream with a fat content of 20%
You can take more fatty sour cream.
Stir at low speed of the mixer, do not beat, until smooth.
Mascarpone cream cheese can be substituted cottage cheese made from kefir, or soft pasty curd.
Sour cream can be replaced with thick natural yogurt without additives, or pre-whipped cream with a fat content of 30-35%
Add melted chocolate to the cream.
Stir at low speed of the mixer, do not beat, until smooth.
The chocolate cream is ready, put the whole cream in the mold and evenly level it.
Let's decorate the top of the cake with the previously set aside crumbs.
- First, sprinkle the edge with crumbs, and slightly press the crumbs to the cream with a spatula
- Then sprinkle the cream on top with a crumb, slightly pressing down with a spoon, level the crumb
We cover the cake with cling film and put it in the refrigerator to stabilize for at least 3-4 hours, I usually clean it overnight.
Leave for 2-3 hours. spoons of crumbs to garnish the cake on top.
Decorate the finished cake with chocolate and crumbs.
Ingredients designed for cake diameter 18 cm, height 5 cm, weighing 1200 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
The foundation
300 grams shortbread chocolate chip cookies
100g butter
1 tbsp. the spoon milk
Cream
180 grams dark chocolate with cocoa content 50%
250 grams cream cheese Mascarpone
250 grams sour cream
80 gram (4 st. spoons without top) powdered sugar
25 grams (2.5 tbsp. spoons without tops) cocoa
Decoration
20 grams dark chocolate with cocoa content 50%
1 hour the spoon vegetable oil