Chocolate cake with milk mousse
Votes: 3
Time: 3 hours 35 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 258, total fat 11 G., saturated fats 7 G., proteins 5 G., carbohydrates 39 G., fiber 2 G., cholesterol 23 mg, sodium 123 mg, sugar 25 G.
Calories 258, total fat 11 G., saturated fats 7 G., proteins 5 G., carbohydrates 39 G., fiber 2 G., cholesterol 23 mg, sodium 123 mg, sugar 25 G.
This luxurious pie can be served in place of cake for a special occasion. A crumbly crust of crushed cookies holds a thick layer of set chocolate pudding, topped with whipped cream. The cocoa and melted dark chocolate impart a rich chocolate flavor to the filling, while the gelatin helps set the pudding for easy slicing. Bake a crust made from crushed graham crackers and butter, and when cool, fill it with the hot pudding. Refrigerate the pie and serve topped with whipped cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 14 square graham crackers (7 full records)
- 2 tbsp melted butter
- 1 tbsp. water
- 1 tbsp. gelatin
- 1/3 cup boiling water
- 2/3 tbsp. sugar + 0.5 tsp.
- 1/3 cup cocoa
- 1/4 cup cornstarch
- 1/8 tsp salt
- 3 cups of milk with 1% fat content
- 60 g dark chocolate, chopped
- 2 tsp vanilla extract
- 1/4 cup heavy cream
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Recipes with similar ingredients: shortbread cookies, dark chocolate, milk, cream, cocoa, starch, gelatin
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9-inch (22 cm) pie pan with cooking spray.
- In a food processor, pulse the graham crackers until finely ground. Add the butter and water and pulse until the crumbs come together. Pour the mixture into the pan and press it down to the bottom and about an inch up the sides. Bake for 10 minutes, then let cool.
- Meanwhile, prepare the pudding. Place the gelatin in a small bowl, add boiling water, and stir until completely dissolved. Set aside.
- In a medium saucepan, combine 2/3 cup sugar, cocoa, cornstarch, and salt. Gradually add half the milk, whisking until smooth. Stir in the remaining milk. Turn the heat to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
- Remove from heat. Add the chocolate and stir until melted. Add vanilla and the reserved gelatin. Pour the mixture over the pie crust and refrigerate for 3 hours.
- Whipped cream:
Whip the cream with the remaining 0.5 teaspoon of sugar. Before serving, garnish the pie with whipped cream.
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