Here’s the recipe for the birthday cake in the previous post.
NO-BAKE COMBO CAKE (CHEESE AND CHOCOLATE MOUSSE)
Savoiardi biscuits (sponge fingers)
Chocolate Mousse base;
200 gm semi-sweet / dark chocolate (or do half and half)
2 eggs, separated, yolks and white
1/2 cup (125 ml) thickened cream
No-bake cheesecake filling;
250 gm cream cheese (room temperature)
1/2 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup sugar
1 cup heavy cream (whipped)
Cocoa powder for sprinkling
1. Line a stainless steel mug of considerable size with foil, make sure the foil is overflowing from the rim. I was using something of that sort and size (pic below, the cup is there for comparison) with a diameter of 5 inches;
2. Place your sponge fingers around the sides to form a cylindral fort, as shown in the first picture.
3. Make your chocolate mousse first. Melt chocolate in a double boiler. After it has melted, let it cool a bit before stirring in the egg yolks.
4. Beat your cream with an electric mixer until soft peaks form. Fold it in to the chocolate.
5. Beat your egg whites until soft peaks form and fold it in to the chocolate and whipped cream.
6. Pour your mousse into the sponge fingers’ fort. Make sure you pour enough to withstand the cheese filling.
7. Refrigerate overnight. Take it out the next day, mix milo with hot water and place one teaspoon of it in each sponge finger. Do not make it too soft and wet or else it would not hold the cheese filling. Refrigerate again for at least 3 hours.
8. Make your cheese filling. Place room temperature cream cheese in a bowl, add lemon juice and sugar. Break up the cream cheese and mix with an electric mixer.
9. Whip cream with the mixer until soft peaks form.
10. Fold in the whipped cream to the cheese.
11. Take your mousse base out of the fridge, make sure the mousse is solid. Lift the cake up and out of the mug carefully. I used a pipping bag to fill the remaining part with the cheese filling to make sure I get all the nooks and crannys, but you can just pour it in if you’d like. Again, make sure the ratio is even.
12. Put a piece of plastic wrap over the top of the cake then what I did was I placed the same stainless steel mug over the cake to make sure the sponge fingers don’t break under the weight of the cheese (pic below). Then I put it in the freezer for 45 mins, then take it out and place it in the fridge until you’re ready to eat.
13. Sprinkle cocoa powder on top or use berries if you’d like.
Note: You can switch the layers around, the cheese can go on the bottom while the mousse goes on top, but always have time to chill each layer. You could also cover the whole cake with frosting if you have the time and patience to do it. 🙂 If you have additional mousse left, fill a cup and transform it to this (below);
If you have additional cheese filling left, make a quick crust of melted butter and digestive biscuits and make this (below);