No-Bake Cheesecake with Chocolate Swirls

Ingredients:

Chocolate cake

• 1 and 1/4 whole wheat flour
• 3 tbsp cocoa powder (sifted)
• 60 g butter (melted)
• 3 tablespoons of honey
• 1/8 tsp salt

Vanilla stains

• 2 large egg yolks
• 1/4 cup sugar
• 1 tbsp. water
• 1/2 vanilla bean or 1 1/2 vanilla paste
• 250 g mascarpone cheese, softened at room temperature

Chocolate stains

• 60 g dark chocolate, broken or cut into pieces
• 2 large egg yolks
• 1/4 cup sugar
• 3 tbsp. instant coffee
• 250 g mascarpone cheese, softened at room temperature

Preparation:

1. Preheat oven to 175°C. Place 8 tart rings, each 7-8 cm in diameter, on a baking sheet lined with parchment paper.
2. For the cakeMix the flour, salt, and cocoa powder. Combine the melted butter and honey, add this mixture to the flour, and mix well (the dough should look dry and crumbly). Divide the dough between the pans and press them into place with your fingers. Bake the cakes for 10 minutes and then cool before filling.
3. For vanilla curlsIn a metal bowl set over a pan of simmering water, combine the egg yolks, sugar, and water. Add the vanilla seeds. Continue whisking over a double boiler for about 3 minutes, until the mixture doubles in volume and reaches the desired consistency (make a ridge on the surface of the beaten yolks and sugar—it should remain there). Remove from heat and carefully fold the mixture into the mascarpone, whisking until smooth and combined.
4. For chocolate curlsMelt the chocolate gently over a double boiler. Whisk the egg yolks, sugar, and coffee in a metal bowl. Place the bowl over simmering water and continue whisking until the mixture doubles in volume (a groove should remain on the surface of the risen cream). Remove from heat, whisk in the melted chocolate, and carefully fold the mixture into the mascarpone.
5. Using two ladles (a milk jug or mug will also do) for each type of frosting, pour both mixtures onto the cooled cake layers simultaneously, gently swirling them into curls. Use a skewer to create more pronounced curls.
6. Refrigerate the cheesecakes for at least 6 hours to allow the filling to set. Before serving, run a small spatula around the edges of the cheesecakes to help them release from the pans and arrange them on serving plates.