The year2018 begins and we realise how quickly time flies. The Year starts with a sweet note at 2blissofbaking as always. We are doing this No bake chocolate silk cake today. Which was actually a very quick deed for me, because I had no intention to be in the kitchen for hours. You see, I am still in a celebration mode.
Its getting cold, and winter is best tackled with a slice of this ooey-gooey silky chocolate goodness and a nice hot bitter coffee. I want to hashtag it as #indulgence
Making the recipes easy and fuss-free is what I am going to stick with this year. Stay tuned, because we have so much more coming up this year for a yumlicious life.
The chocolate ganache mousse used in this recipe is silky and smooth. Actually, it’s a new recipe, and I had no better name for it that will describe the chocolate texture you will experience here.
It is very much closer to the silk chocolate. The one that you roll in the mouth and it melts like Mmmmm, when you don’t speak a word and close your eyes. It’s just a sound with a longer low pitch.
The biscuit base gave a nice contrast a to the rich chocolate. It comes together very quickly and the best part is there is no baking required today, You will just need to chill it in the fridge for sometime. Kids loved it, Pranav loved it and I was very happy today. You must give this a try, it was actually a pretty good/ quick cake to try.
When we talk about making things easy– I often think, unfamiliar names to the recipes or to the ingredients make them sound difficult. For instance, a recipe of cheesecake on google will mention graham crackers for the base.
As we go through the ingredient list — The mind starts to think like —— Graham Crakers; ohhhhhh, should I call the grocer? Or look for them online? This is the point where most of us will either quit or delay the idea of making a recipe at home.
Here is my thing; I have used the regular Milk Bikis from my kitchen, along with some melted butter for the base. It turned quite a delicious base.
The point here is whenever you are stuck at an ingredient, don’t quit. Look for alternatives in your kitchen. You can drop me any question whenever you want, I will be happy to answer and help you.
If you look at the recipes it’s not really a difficult one. But if you are a newbie in the kitchen, here are few do’s and don’ts for you:
1. Use a food processor or a mixer grinder to crush the biscuits. Add melted butter to the crushed biscuits. Make sure you melt the butter, just when its melting soft, don’t try to cook it. Or the best would be microwave the butter for 30 seconds.
A quick way – once the biscuits are crushed add the butter to the processor and pulse it once and your cake base is ready.
2. I have used a springform pan in the recipe. I suggest you do the same. Because it’s so much easier to remove the cake once it’s chilled.
Teflon Round Cheese Cake Mould / Nonstick Cake Mould / Removable Cake Mould – Black 0.5kg
3. In spite of using a springform pan, I have kept a piece of parchment paper on the base of the cake pan, before putting the crushed biscuit base. This makes the working easier and lots less to clean later.
Okayji Baking and Cooking Parchment Paper, White
4. It is very important to firmly set the biscuit base on the bottom of the pan as shown in the image above. Use your fingers or back of a spoon for the job. It is equally important to chill the base before adding in chocolate layer.
Kraft Philadelphia Original Cream Cheese, 226g
5. The next step – cream cheese, cocoa powder, icing sugar, few spoons of regular cream (Amul would do) and melted chocolate combined together to a smooth consistency. Once you get the right consistency you just need to fold in whipped cream. Hence the name Chocolate ganache mousse.
6. You can experiment adding some toasted nuts to it. Or maybe some toasted and chopped nuts in the base along with biscuits crumble.
7. It is very important that you keep the cream cheese and melted chocolate at room temperature (no cold at all, or you run a risk of seizing the chocolate) and give it a good whisk before adding to the rest of the ingredients. Remember, we are looking for a smoother consistency.
8. Whip the heavy cream to the stiff peaks. You will need heavy whipping cream. You can look for heavy cream at some dairy near you.
9. Don’t expect the silken chocolate to set completely in the fridge. It will remain wiggly and smooth even when kept in the fridge. Which is a cool thing? I love that soft mmmm texture of chocolate.
10. Use a clean sharp knife to cut through the cake for a slice. Wipe the knife with a slightly damp towel for the next clean slice.
Dust some good quality cocoa powder on top before serving 🙂
Hershey’s Cocoa Powder, 225g ( Pack of 2 )
For the crust-
2 packs of milk bikis
70 gm of melted butter
For the chocolate
250 gm of soften cream cheese
1/4th cup of cocoa powder
1/2 cup of powdered sugar
A pinch of salt
3 tablespoons of cream
100 gm of melted semisweet chocolate
3/4th cup of whipped cream
Prepare the base by causing the biscuits in a processor. Add melted soft butter to the crushed biscuits and pulse again.
Tip- take a bit of the crushed biscuit mix in your hand and press it in your fist, if it holds the shape, your base will set perfectly. Or you might need to add some more butter.
Press the biscuit mix on the base of a 6-inch springform pan lined with a parchment paper. Let it cool completely in the fridge. Meanwhile, you start with the chocolate.
In a large bowl, combine cream cheese, cocoa powder, icing sugar, and cream. Beat well until smooth. Add the melted chocolate and mix well again.
Then, in a medium bowl, beat heavy cream with some powdered sugar until stiff peaks form; carefully fold into the chocolate cream cheese mixture.
Pour the chocolate filling into the cooled pie shell. Cover and chill until firm, 4-5 hours.
Tip: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let stand until just warm, 10 to 15 minutes.
Some heavy creams available in the market already have a sugar; so be your best judge whether you need to add sugar to the whipped cream or no.