Japanese-inspired rice cake is a layered, no-bake dessert that combines rich chocolate, creamy mascarpone, and bright cherries into a sophisticated presentation. Built on a base of rice chocolate and finished with whipped cream and delicate chocolate shards, this cake balances textures and flavors beautifully. It’s an elegant dessert ideal for special occasions, requiring no oven and minimal effort.
Ingredients:
Base:
- 14 oz rice chocolate (about 400 g)
- 2/3 cup heavy cream (150 ml)
Filling:
- 1 cup mascarpone cheese (250 g)
- 3/4 cup canned cherries, drained (150 g)
- 1 packet vanilla whipped cream mix
- 2 packets chocolate whipped cream mix
- Zest of 1 lemon
- 1 1/2 cups cold milk (about 350 ml)
For decoration:
- 1/2 cup cold milk (120 ml)
- 1 packet vanilla whipped cream mix
- 1.75 oz cooking chocolate (50 g)
Instructions:
- Melt the rice chocolate in a double boiler. Once melted, stir in heavy cream until well combined.
- Pour into a greased 10-inch (26 cm) cake pan. Chill in the refrigerator for at least 3 hours, until firm.
- Whip the vanilla cream mix with 1/2 cup cold milk (or per package directions). Fold in mascarpone cheese and lemon zest until smooth.
- Spread half of this cream over the chocolate base. Add drained cherries evenly across, then top with the remaining cream.
- Prepare the chocolate whipped cream with cold milk (follow packet instructions). Spread over the vanilla layer.
- For decoration, melt cooking chocolate, spread thinly on parchment, and let cool. Break into shards.
- Prepare vanilla whipped cream with 1/2 cup cold milk. Decorate the top of the cake and finish with chocolate shards or curls.
- Chill cake for at least 2 hours before serving.
