Directions
- Slice the chocolate cake into medium-sized pieces and arrange them evenly in a large rectangular pan to form the dessert base. Adjust thickness according to preference.
- In a separate mixing bowl, combine cream cheese, thick cream, whipping powder, and 150 ml of condensed milk. Beat thoroughly until the mixture doubles in size. Pour this creamy layer over the cake slices, spreading evenly. Refrigerate for approximately 3 hours to set.
- Melt the cooking chocolate with butter and the remaining condensed milk using a double boiler or microwave in 1–2 minute intervals, stirring frequently to prevent burning.
- Spread the melted chocolate mixture over the chilled cream layer evenly. Allow to cool for an additional 20–30 minutes in the refrigerator.
- Once set, slice into portions and serve chilled.
Recipe Details
Prep Time: 15 minutes
Chill Time: 3–3.5 hours
Total Time: 3 hours 15 minutes
Servings: 8–10
Difficulty: Easy
Variations & Substitutions
- Cake Base: Use sponge cake, brownie, or store-bought chocolate cake slices for convenience.
- Flavor Twist: Add a teaspoon of espresso powder to the chocolate for a mocha flavor, or a splash of vanilla extract to the cream layer.
- Nutty Addition: Sprinkle crushed hazelnuts, almonds, or pistachios on top of the chocolate layer before chilling.
Serving Suggestions
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