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Triple chocolate cheese compote: a gourmet journey through layers of chocolate happiness

Triple chocolate cheese compote: a gourmet journey through layers of chocolate happiness

This Triple Chocolate Cheesecake is a chocolate lover's paradise, with a luxurious combination of chocolate sponge cake, rich chocolate cheesecake and velvety chocolate whipped cream. Each layer offers a different texture and depth of chocolate flavor, making each bite an indulgent experience. This dessert is perfect for those who think there is no such thing as too much chocolate.

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Why you'll love it: replaces the word nice with empty the soft and airy base of the chocolate sponge cake to the creamy and dense middle of the chocolate cheesecake, to the light and fluffy chocolate whipped cream topping, this cheesecake offers a symphony of textures. The use of quality ingredients like couverture chocolate and the ability to customize it with vegan alternatives make this cake as inclusive as it is delicious.

Perfect occasion: This triple chocolate cheesecake is ideal for special occasions like birthdays, anniversaries or any celebration where you want to impress. It's also perfect for holiday gatherings or as a decadent treat to end a gourmet meal.

Decorating Tips: Enhance the elegance of this cheesecake by topping it with chocolate shavings, a sprinkle of cocoa powder, or fresh berries for a pop of color. For an extra chocolate touch, drizzle with a glossy chocolate ganache before serving.

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Ingredients:

Chocolate cake:

  • 150 ml of milk (of your choice, for example unsweetened almond)
  • 15 ml of white vinegar
  • 130g caster sugar
  • 1 teaspoon of vanilla extract
  • 80 ml of neutral oil (for example, sunflower)
  • 125 g all-purpose flour
  • 25g cocoa powder
  • 10g cornstarch
  • 1/8 teaspoon baking soda
  • 1 teaspoon of baking powder
  • 1/8 teaspoon salt

Chocolate cheesecake:

  • 330g cream cheese, room temperature (or vegan cream cheese)
  • 60g caster sugar
  • 45 g light brown sugar
  • 14g cornstarch
  • 2 teaspoons of vanilla extract
  • 140g dark chocolate (50-55%)
  • 120 ml whipped cream (or vegan cream)
  • Optional: 100 g of natural unsweetened yogurt (to replace 100 g of cream cheese with a softer whole)
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Chocolate Whipped Cream Frosting:

  • 160 ml whipped cream (or non-dairy)
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of cocoa powder
  • 2 tablespoons of powdered sugar

Method:

  1. For the chocolate sponge cake:
    • Preheat the oven to 350°F (175°C). Butter and line an 8-inch springform cake pan.
    • Mix the warm milk and vinegar, let sit for 5 minutes, then add the oil, vanilla and sugar. Stir until the sugar dissolves.
    • Sift together the flour, cocoa, cornstarch, baking soda, baking powder and salt. Blend until smooth.
    • Pour the batter into the prepared pan and bake for 20 to 25 minutes. Let cool and prepare the cheesecake dough.
  2. For the chocolate cheesecake:
    • Mix cream cheese, sugars, cornstarch and vanilla until smooth.
    • Melt the chocolate and mix with the whipped cream. Mix with the cheese mixture.
    • Pour over the cooled sponge cake and bake at 325°F (163°C) for 25-30 minutes. Turn off the oven, let the cheesecake rest for 1 hour with the door open, then let it cool to room temperature. Refrigerate for 3 to 4 hours.
  3. For the chocolate whipped cream:
    • Whip the cream, vanilla, cocoa powder and powdered sugar until stiff peaks form.
    • Decorate the cooled cheesecake with all-purpose or spread whipped cream.

Cool the cake for another hour before serving. For a clean slice, dip the knife in warm water between cuts.

Enjoy this triple-threat chocolate treat that promises to satisfy your deepest chocolate cravings!

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