An absolute delight, the dessert I’m suggesting today. It’s a creamy chocolate cake; a sort of cheesecake with ladyfingers instead of digestive biscuits or graham crackers. It’s easy to prepare, contains no gelatin, and does not require oven baking. Perfect to serve at the end of a meal even when guests are around. The downside is that it requires several hours of refrigeration for cooling when you’d rather just dive into its creamy goodness with a spoon.

Other cold cake ideas:

Difficulty: Easy
Cost: Medium
Rest time: 6 Hours
Preparation time: 30 Minutes
Portions: 10/12 people
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

376.03 Kcal

calories per serving

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Energy 376.03 (Kcal)
Carbohydrates 24.21 (g) of which sugars 18.90 (g)
Proteins 7.55 (g)
Fat 27.94 (g) of which saturated 9.23 (g)of which unsaturated 5.72 (g)
Fibers 0.78 (g)
Sodium 195.38 (mg)

Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Creamy Chocolate Cake

6.3 oz ladyfingers
6.3 tbsps unsalted butter
7.1 oz milk chocolate
17.6 oz cream cheese
4.9 oz sweetened condensed milk
dark chocolate (for decoration)

Tools

Food Processor
Small Pot for double boiler
1 Bowl
Electric Whisk
Cake Pan with a diameter of 9 inches
Vegetable Peeler

Preparation of the Creamy Chocolate Cake

Place broken ladyfingers in a food processor and finely chop them. I used the Thermomix (5 seconds, speed 6). Set aside
Melt the milk chocolate in a double boiler. I used a dedicated double boiler pot which I find very handy. If you’d like to purchase one, you can find it by clicking HERE.
Combine the softened butter with the chopped ladyfingers and add 0.7 oz of melted chocolate from the total. Mix everything well: with the Thermomix 20 seconds at speed 6.
Pour the mixture into a cake pan with a diameter of 9 inches previously lined with parchment paper and level it by compacting it with the back of a spoon. Place in the refrigerator while you prepare the cream.
In a large bowl, place the cream cheese, add the condensed milk and mix well with the electric whisk.
Then add the remaining melted chocolate (180 g) and work again with the electric whisk.
Pour the cream over the ladyfingers base and level it with a spatula.
At this point, sprinkle the entire surface with very thin shavings of dark chocolate obtained with a vegetable peeler and place in the refrigerator for at least 6 hours. You can also decorate with the chocolate shavings after the refrigeration, when serving the cake.
Store the creamy chocolate cake in the refrigerator at all times. Enjoy! Paola
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