Kinder chocolate cheesecake recipe. This soft and fluffy chocolate cake is the perfect base for a creamy cheesecake mousse full of Kinder chocolate chunks. To top it off, a rich and velvety layer of chocolate ganache will leave you wanting more! So if you’re looking for an indulgent dessert that’s sure to impress your family and friends, this recipe is definitely worth trying out.
Prep time: 40mins | Cook time: 12mins | Yield: 8-10 servings
Step-by-Step Video:
Written Recipe:
Kinder Chocolate Cheesecake
Kinder chocolate cheesecake recipe. This soft and fluffy chocolate cake is the perfect base for a creamy cheesecake mousse full of Kinder chocolate chunks. To top it off, a rich and velvety layer of chocolate ganache will leave you wanting more! So if you're looking for an indulgent dessert that's sure to impress your family and friends, this recipe is definitely worth trying out.
Ingredients
For the Chocolate Cake:
- 1 large egg at room temperature
- 1/4 cup (50g) Granulated sugar
- 1/4 cup (55g) Vegetable oil
- 1 tsp (5g) Vinegar or lemon juice
- 1/4 cup (30g) All-purpose flour
- 2 Tbsp (12g) Unsweetened cocoa powder
- 1 tsp (4g) Baking powder
- A pinch of salt
For the Cheesecake Mousse Filling:
- 1 1/4 cups (285g) Cream cheese at room temperature (see notes)
- 1/2 cup (65g) Powdered sugar
- 2 Tbsp (30g) Water
- 2 tsp (7g) Powdered gelatin, unflavored
- 1 cup (240g) Heavy cream, cold
- 1 tsp (5g) Vanilla extract
- 75g (about 1/2 cup) Kinder chocolate, cut into small pieces
For the Chocolate Topping:
- 150g (about 1 cup) Milk chocolate, chopped or chips
- 1/4 cup (60g) Heavy cream (bring to room temperature)
- 1 Tbsp (14g) Unsalted butter
- About 75g Kinder Chocolate
Instructions
For the Chocolate Cake:
- Grease with vegetable oil or cooking spray a 7-in (18cm) removable bottom round pan (3-in or 7,5cm deep).
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking.
- Combine the egg and sugar in a medium bowl. Mix for about 1 minute using a wire whisk.
- Add the oil and vinegar; mix until well combined.
- Sift the flour, cocoa powder, baking powder, and salt over the mixture and stir gently until just combined. Don’t overmix the flour.
- Pour the batter into the prepared pan and bake for about 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
For the Cheesecake Mousse Filling:
- Combine the cream cheese and powdered sugar in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until well combined and smooth. Set it aside while preparing the gelatin.
- Note: make sure the cream cheese is at room temperature. Don’t use it cold, or the gelatin won't mix properly.
- Sprinkle the gelatin over the water and stir until completely dissolved. Let it sit at room temperature for about 5 minutes to bloom. The gelatin will absorb the water and become a gel. Microwave it for about 10 seconds to melt the gelatin mixture. Don’t overheat the mixture, or the gelatin will lose its setting power.
- With the electric mixer on low speed, pour the melted gelatin over the cream cheese mixture; mix until well combined and set it aside.
- Combine the cold heavy cream and vanilla extract in another bowl. Mix on medium speed for a few minutes until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in three additions.
- Stir in the chopped Kinder chocolate.
- Spread the mixture over the cake and smooth the top. Place the pan in the fridge for about 40 minutes or until firm enough to spread the ganache on top.
For the Chocolate Topping:
- Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Add the butter and stir until completely dissolved.
- Let it cool at room temperature for a few minutes, and pour the ganache over the cheesecake.
- Decorate with Kinder Chocolate pieces.
Notes
Refrigerate for at least 6 hours or overnight.
