Dessert Flight Recipe
Recipe information
Make Dessert Flight in just 3h . A trio of sweet indulgences including a decadent Butter Toffee Bundt Cake, a rich Seasonal Cheesecake, and a luscious Triple Chocolate Mousse Cake.
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Ingredients
Butter Toffee Bundt Cake
Seasonal Cheesecake
Triple Chocolate Mousse Cake
Butter Toffee Bundt Cake
1. Prepare the Batter
Preheat the oven to 350°F (175°C). In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
2. Combine Dry Ingredients
In a separate bowl, whisk together flour and baking powder. Gradually add to the wet mixture, mixing until just combined. Fold in butterscotch chips and toffee bits.
Seasonal Cheesecake
4. Prepare the Crust
Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs and melted butter, mixing until combined. Press into the bottom of a springform pan.
5. Make the Filling
In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, sour cream, and vanilla extract. Mix in eggs one at a time. Finally, add seasonal fruit puree and mix until smooth.
6. Bake the Cheesecake
Pour the filling over the crust and bake for 55-60 minutes. Turn off the oven and let the cheesecake cool inside for an hour. Chill in the refrigerator for at least 4 hours before serving.
Triple Chocolate Mousse Cake
7. Melt the Chocolates
Melt dark, milk, and white chocolate in separate bowls over a double boiler. Allow to cool slightly.
8. Whip the Cream
In a large bowl, whip heavy cream to soft peaks. Divide the whipped cream into three bowls.
9. Combine Mousse Mixtures
Stir melted dark chocolate into one bowl of whipped cream and fold gently. Repeat with milk and white chocolate for the other bowls. Layer the mousses in a cake mold or individual cups.
10. Chill and Serve
Refrigerate the layered mousse for at least 4 hours or until set. Serve chilled.
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