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Chocolate and cream cheese cake

Dessert45 minutes5-6 people350 calories
1/52/53/54/55/5 (24 votes)
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By Ascen Jimenez

chocolate-cake-and-cream-cheese

For today's recipe, it's time to turn on the oven. Is a cream cheese (mascarpone and ricotta) with a simple sponge cake chocolate.

I have called it cake but I would not put it for large celebrations because, as you can see in the photo, it is very thin and does not look too much. But it serves to give us a whim or as a special dessert for children.

What you see in the photo is a portion. I made the cake on a rectangular tray and then, once cold, I cut the portions with a plating ring.

If you do not want to turn on the oven and want to prepare something delicious, I suggest this other chocolate cake that the little ones also like a lot.

Chocolate and cream cheese cake

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Simple chocolate and cream cheese cake cooked in the oven. It is an ideal dessert for the sweet tooth in the house.

  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: dessert
  • Calories: 350
  • Rations: 5-6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the chocolate mass:

  • 250 g flour
  • 50 g of bitter cocoa powder
  • 120 g of sugar
  • 2 eggs
  • 150 g of cold butter in small pieces

For the filling:

  • 250 g of mascarpone
  • 200 g of ricotta
  • 80 g of sugar
  • Vanilla powder flavor (optional)

Preparation

  1. We start by making the cream. We place the butterfly on the blades. We put the mascarpone, the ricotta, the sugar and the vanilla in the glass. We program 15 seconds, speed 3 1/2. We remove the butterfly. We take out the mixture and reserve it in the refrigerator.

  2. Without having to wash the glass and without the butterfly we add the flour, cocoa and sugar. We program 10 seconds, speed 4. We lower what has been adhered to the walls and we reprogram 10 seconds, speed 4.

  3. We add the two eggs and the butter. We program 10 seconds, speed 5. If you see that everything is not yet integrated we mix a few more seconds at the same speed. We take the dough out of the glass and wrap it in plastic wrap. Let it cool in the refrigerator for at least 15 minutes.

  4. Now we shape our cake. We divide the chocolate mass into two parts, one (the one that will be the base) somewhat larger than the other. With a rolling pin and a couple of sheets of greaseproof paper, we stretch the largest part. When it is like our mold or a little bigger, we remove one of the sheets. We place the chocolate base, with the baking paper, on the mold.

  5. On that chocolate sheet we put the mascarpone and ricotta cream.

  6. And on top of the cream, the rest of the chocolate mass, in pieces, which we will make with our fingers.

  7. Bake at 180º (preheated oven) for approximately 20 minutes.

Notes

We can dispense with the vanilla powder aroma by using homemade vanilla sugar. If we fill a glass jar with white sugar and put a vanilla pod inside, we will get a homemade vanilla sugar that is much cheaper and more natural than the one found in stores.

Equivalences with TM21

Thermomix equivalences

More information - Quick no-bake chocolate cake


Discover other recipes of: Desserts, Recipes for Kids

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