Frozen Chocolate Rapture Cake
Indulge in pure decadence with this Frozen Chocolate Rapture Cake, a no-bake dessert that’s as stunning as it is delicious. Featuring a buttery chocolate cookie crust, an airy and velvety mousse made from semi-sweet chocolate, and a luscious dark chocolate ganache topping, this layered masterpiece is the ultimate treat for chocolate lovers. Perfect for entertaining, this frozen cake can be prepared ahead of time, ensuring a stress-free yet show-stopping finale to any gathering. Topped with optional chocolate shavings or curls for added elegance, each slice offers a medley of textures and rich, creamy flavors that are bound to captivate your guests. Whether it's a summer celebration or an elegant dinner party, this frozen chocolate dessert is guaranteed to impress.
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Recipe Information
Ingredients
- 300 grams Chocolate sandwich cookies (crushed)
- 85 grams Unsalted butter (melted)
- 200 grams Semi-sweet chocolate (chopped)
- 480 milliliters Heavy whipping cream
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 150 grams Dark chocolate (chopped, for ganache)
- 150 milliliters Heavy cream (for ganache)
- 50 grams Chocolate shavings or curls (for garnish, optional)
Instructions
Prepare a 9-inch (23 cm) springform pan by greasing it lightly or lining the bottom with parchment paper.
In a mixing bowl, combine the crushed chocolate sandwich cookies and melted butter until the mixture resembles wet sand.
Press the cookie mixture evenly into the bottom of the prepared pan to form the crust. Chill the crust in the freezer for 15 minutes.
Meanwhile, melt the semi-sweet chocolate in a heatproof bowl over a pan of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring in between. Let it cool slightly.
In a chilled mixing bowl, whip 360 milliliters of heavy whipping cream with the granulated sugar and vanilla extract until stiff peaks form.
Fold the melted chocolate gently into the whipped cream, taking care not to deflate the mixture. This forms the chocolate mousse layer.
Spread the chocolate mousse evenly over the chilled crust and smooth the top with a spatula. Freeze for 2 hours or until firm.
To prepare the ganache, heat 150 milliliters of heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl.
Let the mixture sit for 2 minutes, then whisk until smooth and glossy.
Pour the ganache over the frozen mousse layer, spreading it evenly. Freeze for another hour or until the ganache is set.
Before serving, garnish the top with chocolate shavings or curls, if desired. Let the cake sit at room temperature for 5-10 minutes for easier slicing.
Remove the cake from the springform pan, slice, and serve immediately. Store leftovers in the freezer, covered tightly, for up to one week.
Nutrition Facts
Calories |
6645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 490.4 g | 629% | |
| Saturated Fat | 288.5 g | 1442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 491.6 g | 179% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 337.1 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 407 mg | 31% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 2761 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
