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No-Bake Black-and-White Cake with Shortbread and Chocolate

A fantastically delicious no-bake cake with cream cheese! Enjoy! I love this recipe and this dessert. The cake tastes absolutely amazing — a great choice for tea at any celebration. A fresh, unusual, slightly piquant flavor — a mix of sweet and salty. Very tasty; a pure delight, not just a cake!

alena•♫Author avatar
Recipe author
Black and white cake with shortbread and chocolate without baking
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Black and white cake with shortbread and chocolate without baking Black and white cake with shortbread and chocolate without baking
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 7 g
Fats 49 % 30 g
Carbohydrates 39 % 24 g
385 kcal
GI: 13 / 25 / 63
  • Make the base: 1. Grind the cookies in a blender or by hand with a masher. 2. Add the cocoa and stir; you should get chocolate crumbs. 3. Melt the butter in a saucepan, pour it into the cookie-cocoa crumbs, and mix well. 4. Take a springform pan (22–24 cm in diameter), line the bottom with parchment and the sides with foil. 5. Press the chocolate-butter mixture into the prepared pan, leveling it across the bottom and forming sides 3–4 cm high. 6. Refrigerate the pan with the cake base for 1 hour (or freeze for 30 minutes). While the base chills, make the cream filling: 1. Melt the chocolate in a double boiler and let it cool. 2. Whip the cream with a mixer to stiff peaks. 3. Gently fold the whipped cream into the melted chocolate with bottom-to-top motions — a wooden spatula works well for this. 4. Put the cream cheese in a bowl and pour in the yogurt. 5. Add the powdered sugar to the same bowl and whisk until smooth. 6. Again gently, with bottom-to-top motions and a wooden spatula, fold the cheese mixture into the chocolate-cream mixture. The filling is ready — take the base out of the refrigerator. Spread the filling over it, level it, and refrigerate for 1 hour. All that's left is to make the cake's decoration: 1. Wash the pear, wipe it dry, and peel it. Cut it in half and remove the core. 2. Pour the wine into a saucepan and set it over the heat. 3. Add the sugar to the wine, stir, bring to a boil, put the pear into the wine syrup, and remove the saucepan from the heat. 4. Leave the pear in the wine for 1 hour. Once the time is up, take the base out of the refrigerator. Lay the wine-soaked pear on a paper towel and blot it so it isn't wet. Cut the pear into thin slices and arrange them attractively on top of the cake in a circle toward the center. Sprinkle the edges generously with white chocolate shavings. Refrigerate the cake for at least 4 hours, or better yet 8. After that, the cake is ready to serve. Enjoy with a cup of tea!

Caloric content of the products possible in the composition of the dish

  • Acidophilus milk 3.2% fat - 58  kcal/100g
  • Rastishka - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Agusha drinking yogurt - 87  kcal/100g
  • Actimel, plain - 83  kcal/100g
  • Danone yogurt 2.2% fat - 96  kcal/100g
  • Mazhetel - 48  kcal/100g
  • Ehrmann full-fat yogurt - 152  kcal/100g
  • Yogurt 3.5% fat - 68  kcal/100g
  • Plain yogurt 1.5% fat - 48  kcal/100g
  • Low-fat milk yogurt - 38  kcal/100g
  • Pear - 42  kcal/100g
  • Dried pear - 246  kcal/100g
  • Canned pears - 76  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Salted peasant butter - 652  kcal/100g
  • Ghee - 869  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Cream cheese 50% fat - 349  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • White chocolate - 554  kcal/100g
  • Shortbread cookies - 716  kcal/100g

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