Chocolate Cake with Cream Cheese & Condensed Milk

Name: Chocolate Cake with Cream Cheese & Condensed Milk
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 120 g butter; 150 g dark chocolate; 150 g sugar; 50 g cocoa powder; 125 g mascarpone cheese; 3 eggs; 1/2 vanilla pod; 70 g flour; a pinch of salt; 200 g cream cheese; 100 ml whipping cream; 1 tbsp vanilla sugar; 2 sheets of gelatin; 100 ml condensed milk; 250 g heavy cream; 3 egg yolks; 50 ml condensed milk; 200 g dark chocolate; 50 g milk chocolate

User Reviews

4.9

399 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings
12 servings
Course
Dessert
Cuisine
American, International

Chocolate Cake with Cream Cheese & Condensed Milk

Iris Warren

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A must-try Chocolate Cake with Condensed Milk and Cream Cheese

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Ingredients

Servings

Sponge:

120 g butter
150 g dark chocolate
150 g sugar
50 g cocoa powder
125 g mascarpone cheese
3 eggs
1/2 vanilla pod
70 g flour
a pinch of salt

Cream cheese cream:

200 g cream cheese
100 ml whipping cream
1 tbsp vanilla sugar
2 sheets of gelatin
100 ml condensed milk

Chocolate cream:

250 g heavy cream
3 egg yolks
50 ml condensed milk
200 g dark chocolate
50 g milk chocolate

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Instructions

Sponge:

Melt the butter and chocolate over a low heat. When the mixture is smooth, add the sugar and cocoa powder and mix well.
Whisk the room-temperature mascarpone until it becomes creamy then incorporate it into the chocolate cream. Add the eggs one at a time, mixing well after each one. Finally, add the flour and a pinch of salt.
Preheat the oven to 160 °C (320 °F). Line a small 20/20 cm (8x8 inches) baking tray with butter and flour (or parchment paper). Position the oven rack on level 3 from the top.
Combine the flour with the cocoa powder and a pinch of salt.
Melt the butter over a low heat and set aside.
Whisk the egg yolks well with the sugar until they double in volume and lighten in color. Add the hot water and mix for a few seconds. Add the melted butter and mix slowly.
Fold in the dry ingredients. Gradually pour in the milk and stir continuously to obtain a smooth mixture. Finally, add the scraped out inside of half the vanilla pod.
Bake for 25-30 minutes.

Cream cheese cream:

Mix the cream cheese until it becomes smooth and easy to work with. Hydrate the gelatin in cold water and incorporate it into the condensed milk, gently warmed. Mix well and add it to the cream cheese. Refrigerate for half an hour. Whip the whipping cream with the vanilla sugar and gently fold into the cream cheese.

Chocolate cream:

Bring the heavy cream to almost boiling point, then gradually add it to the egg yolks, stirring continuously. Simmer for 5-7 minutes over a low heat until it thickens. Take the cream off the heat and add the chocolate and the condensed milk. Let it rest for 2 minutes then stir well. Refrigerate until it becomes slightly thicker.
Cut the sponge in half. Place one piece on a platter and spread a third of the chocolate cream on it. Pour the cream cheese over the chocolate cream. Add the second layer of cake and top it with the rest of the chocolate cream. Decorate with whipped cream and chocolate, then place in the refrigerator. It is best to slice the cake the next day when the creams are fully set.