Chocolate Cannoli Cheesecake Mousse Torte

Chocolate Cannoli Cheesecake Mousse Torte | This fantastically decadent cake combines four very different desserts in to one - brownie, cheesecake, cannoli, and chocolate mousse!
Chocolate Cannoli Cheesecake Mousse Torte

Brownie Layer

  1. 1 box brownie mix plus ingredients on box
  2. 1 teaspoon espresso powder

Cheesecake Layer

  1. 1 cup granulated sugar
  2. 3 8-ounce packages cream cheese softened
  3. 1 cup part-skim ricotta cheese room temperature
  4. Pinch of salt
  5. 1/2 tablespoon vanilla extract
  6. 1 tablespoon orange zest
  7. 3 large eggs room temperature
  8. 1/2 cup miniature chocolate chips
  9. 1 teaspoon all purpose flour

Mousse Layer

  1. 1 1/2 tablespoons dark rum
  2. 1 teaspoon powdered gelatin
  3. 2 1/4 cups heavy whipping cream separated
  4. 9 ounces dark chocolate finely chopped
  5. 1/4 cup powdered sugar
  6. 1/4 teaspoon almond extract

Final Assembly

  1. 1 1/2 cups prepared whipped cream
  2. 1 cup crushed cannoli shells about 3 large shell's worth
  3. 3 miniature cannoli shells
  4. Slivered almonds
  5. Miniature chocolate chips

Brownie Layer

  • Preheat the oven to 350 degrees F. Prepare a 10-inch springform pan; line the bottom with a circle of parchment, then grease the bottom and sides with cooking spray. Set aside.
  • In a large bowl, add the espresso powder to the brownie mix and prepare according to box directions. (I made mine the fudgey way.)
  • Pour batter in springform pan and bake according to box (mine took about 25 minutes); you want the brownie to be just barely done, since it will be going back in the oven for over an hour.