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Torta Caprese (Chocolate Almond Flourless Cake) Recipe

Torta Caprese (Chocolate Almond Flourless Cake) Recipe
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★★★★★

4.9 from 30 reviews

Indulge in these delightful chocolate raspberry cheesecake domes, where a crunchy graham cracker base meets a creamy raspberry-studded cheesecake filling, all encased in a glossy dark chocolate shell. This elegant no-bake dessert balances rich chocolate with tangy fresh raspberries for a truly irresistible treat perfect for special occasions or anytime you crave a luscious sweet bite.

Ingredients

Scale

Base

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted

Filling

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/2 cup heavy cream

Chocolate Coating

  • 8 oz dark chocolate, melted
  • 1 teaspoon coconut oil

Garnish

  • Optional: fresh mint leaves

Instructions

  1. Prepare the base: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of silicone dome molds to form a thin, even crust layer. Place the molds in the refrigerator to chill and set while preparing the filling.
  2. Make the cheesecake filling: In a separate bowl, use an electric mixer to beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Gently fold in the fresh raspberries to keep them intact.
  3. Whip the cream: In another chilled bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the cream cheese and raspberry mixture to create a light and fluffy filling.
  4. Assemble the domes: Spoon the cheesecake filling over the chilled graham cracker base in the molds, smoothing the tops with a spatula. Place the filled molds into the freezer for at least 2 hours, or until firm.
  5. Remove the domes: Once fully set, gently pop the cheesecake domes out of the silicone molds, taking care to keep their shape intact.
  6. Prepare the chocolate coating: Melt the dark chocolate together with the coconut oil using a microwave in short bursts or a double boiler until smooth and glossy.
  7. Coat the domes: Carefully dip each chilled cheesecake dome into the melted chocolate, ensuring an even coating all around. Place the coated domes on a wire rack to allow the chocolate to set and harden completely.
  8. Garnish and serve: Once the chocolate shell is firm, optionally top each dome with a fresh mint leaf for a pop of color and a hint of freshness. Serve immediately or keep refrigerated until ready to enjoy.

Notes

  • You can substitute the dark chocolate with semi-sweet or milk chocolate according to your preference.
  • Ensure the cream cheese is fully softened for a smooth filling.
  • Handle the domes gently when unmolding to maintain their shape.
  • Store any leftovers in the refrigerator for up to 3 days or freeze for up to a week.
  • If you don’t have silicone dome molds, small ramekins or muffin tins lined with plastic wrap can work as alternatives.
  • For a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives.

Nutrition

Keywords: chocolate raspberry cheesecake domes, no bake cheesecake, chocolate dessert, raspberry cheesecake, easy dessert, holiday dessert, elegant desserts

Find it online: https://maicook.com/torta-caprese-chocolate-almond-flourless-cake-recipe/