No-bake cottage cheese and chocolate cake
Votes: 16
Time: 20 minutes plus cooling time
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
If you want to emphasize the cream in your dessert, a coffee-flavored mascarpone cream is indispensable. For no-bake cakes with similar recipes, a cookie base is very convenient. This speeds up the preparation process, allowing you to focus on the cream and use a more complex recipe. This cake should be made the day before so it has time to take shape while cooling.
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:
- 2 cups chilled heavy cream 33%
- 300 - 400 gr. mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur
- 2 tbsp cocoa powder
- 1 tsp instant coffee (espresso)
- 1 tsp vanilla extract
- 3 packs (200 g each) whole chocolate chip cookies
- Semi-sweet chocolate shavings for decoration
We recommend
Recipes with similar ingredients: shortbread cookies, mascarpone cheese, cream, vanilla extract, semi-sweet chocolate, coffee, coffee liqueur, cocoa
Cooking the dish according to the recipe:
- Coffee and chocolate creamIn a bowl, using a mixer fitted with a whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, instant espresso, and vanilla. Start beating on low speed, then gradually increase the speed until stiff peaks form.
- Assemble the piePlace the chocolate chip cookies in a 20cm round baking pan, completely covering the bottom. You can break a few cookies apart to fill any gaps. Spread 1/5 of the coffee-chocolate frosting evenly over the cookies.
- Place the second layer on topPlace the cookies flat, close together, then spread another 1/5 of the frosting on top. Repeat the cookie and frosting layers to make five layers of each. Smooth the frosting over the top layer, cover the pan with plastic wrap, and refrigerate overnight.
- Using a small, sharp knife, loosen the cake from the sides of the pan. Sprinkle the finished dessert with chocolate, cut into portions, and serve chilled.
Categories:
recipe / Desserts / Cakes / Ina Garten
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