The cold chocolate cake is perfect for summer, but in my opinion, also great during the colder times of the year.
A quick dessert to make, if it weren’t for the resting times.
A perfect dessert if you have guests or simply something special for a family dinner.
It has a base made of crushed biscuits, then a creamy filling with mascarpone and chocolate, super delicious for my taste.
These desserts are favorites at my house during the warmer times, even though they are caloric, but at least they are cold… ice creams, of course, are never refused.
If you decide to make this or any other recipe from my blog, feel free to send me your photos and I will post them on my Facebook page with your name.
Approx. 520 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for Cold Chocolate Cake
- 7 oz dry biscuits
- 9 tbsp butter
- 7/8 cup cream (hoplà whipping or fresh cream for desserts)
- 9 oz mascarpone
- 3 oz sugar
- 7 oz 75% dark chocolate
- 2 tbsp rum
- 2 tbsp unsweetened cocoa powder
Preparation of Cold Chocolate Cake
First, crush the biscuits, then soften the butter and mix it with the biscuits.
Take a 9.5-inch springform pan and spread the mixture evenly with the back of a spoon.
Put in the fridge to chill for 20-30 minutes.
In the meantime, melt the extra dark chocolate in the microwave.
Whip the cream, add the mascarpone and mix well, then add the rum to the chocolate and mix it with the cream and mascarpone mixture.
Mix everything well.
Take the pan with the biscuit base we put to chill, pour the prepared cream over it and level it well with the back of the spoon to create an even base.
Put back in the fridge for 3-4 hours to chill.
Before serving, dust with unsweetened cocoa powder and enjoy your meal.
