“Life is short; Eat Dessert First“, yes i live by this saying. I have a massive sweet tooth, which means a lot of experimenting to satisfy my cravings. Lately, i have been obsessed with the layered desserts. These desserts look pretty and combination of flavors make them super indulgent. A friend challenged me to re-create this chocolate berry slice from a Danish bakery in London. The first attempt was a big fail; but you know i do not give up that easily, so i did my research and tried again; hallelujah i nailed it in second attempt.
This dessert has three layers. The chocolate cake at the bottom is rich and the mousse on top is perfectly tangy to cut through the sweetness of the chocolate. You also get a thin layer of bonus cheesecake in the middle.
The dessert will turn out perfect if you use 7 by 2 inch loaf pan (7 inch long and 2 inch high) because the quantity of ingredients mentioned below is according to this pan size. It will make around 6 hearty berry slices.
I would recommend you to use good quality cheese and chocolate because trust me it will make a big difference in the taste.
For the Chocolate layer, you’ll need:
- White Sugar – 6 tablespoons
- Butter – 2 & 1/2 tablespoons (i used salted butter)
- Water – 1 tablespoon
- Chocolate chip (semi sweet or milk) – 1 cup (i used Hershey’s Milk Chocolate chips)
- Vanilla Extract- 1/2 teaspoon
- Egg (room temperature) -1 whole
- All purpose flour -6 tablespoons.
Mix butter and sugar. Add egg and mix well. Just mix it with hand you don’t need an electric mixer. Add water and vanilla extract. Melt chocolate chips in microwave or over a double boiler on stove and add it to the mixture. At the end add flour and mix well.
Grease the loaf pan with oil and line it with the parchment paper, the parchment paper should hangover the sides(It will be easier to pull out the dessert once all three layers are assembled). Pour the mixture into the prepared pan. Bake the mixture in preheated oven at 180C for 15 minutes. The chocolate cake layer is ready.
For Cheesecake layer:
- Cream Cheese – 100 grams (i used Philadelphia cream cheese)
- Whipping cream -100 ml (i used Milk pack whipping cream)
- Sugar – 50 grams
Whip the cream by adding half of the sugar from time to time until stiff peaks are formed. Mix other half of the sugar with the cream cheese. Fold the cream cheese mixture to the whipped cream mixture. By folding, i mean gently mix both the mixtures; no rigrous mixing is required. Pour this mixture on the cake prepared earlier in the same loaf pan. Put the loaf pan in the refrigerator for at least one hour. Tadaaaaa! your cheesecake layer is ready it was that simple :). In the meanwhile, you can prepare your berry mousse.
BERRY MOUSSE LAYER
For berry mousse, you’ll need:
- Mixed Berries – 200 grams (i used the ICEPAC fresh frozen mixed berries that included raspberries, blue berries and black berries)
- Whipping Cream – 100ml
- Sugar-80 grams
- Gelatin- 1 table spoon.
For me this step was the trickiest. Getting your mousse right isn’t that easy and requires a bit of technique.First we have to make a berry compote. Defrost the berries and pulse it into a food processor to obtain a paste. Put the paste and sugar in a saucepan over medium heat (taste the compote and add more sugar according to your liking).Cook the paste until it starts simmering. Remove it from the heat and stain it. Staining is a very important step so that the grainy part is removed. Mix gelatin in cold milk or water. Once gelatin is mixed well; add it to the berry compote and let the compote cool down at room temperature. (Be careful in mixing the gelatin, it can end up forming lumps in your compote). While the compote is cooling whip up the whipping cream until stiff peaks are obtained. Fold the berry compote into the whipping cream (make sure the berry compote is completely cooled down at room temperature before mixing it to whipped cream). Your berry mousse is ready.
Time to assemble it.
Take your loaf pan out of the refrigerator. Make sure the cheese layer is nicely set. Pour the mousse on top of cheese layer. Cover the loaf pan with aluminium foil. Let it rest in the refrigerator overnight. When you take it out the next day, hold the hanging parchment paper and pull it out. Slice it according to your choice with a sharp and cold knife.