Chocolate cake cheesecake

Chocolate cake cheesecake



For chocolate dough:

125 g. very soft butter

125 g. Sahara

2 eggs

175 gr. flour

1 teaspoon baking powder

40 ml of milk

100 gr. dark chocolate

1 tablespoon of cocoa

5 ml. whiskey (optional)

For cheesecake fillings:

300 gr. Cream cheese or ground to a smooth mass of fatty cottage cheese

80 gr. Sahara

1 tsp cornstarch

2 eggs

1 baking cacao

4 tablespoons of salted caramel


For the top:

400 gr. dark chocolate 75% cocoa

For chocolate dough:

Preheat the oven to 170 degrees.

Chop the chocolate and melt it in a water bath.

Prepare a large silicone mold for a cupcake — grease well with butter and put aside.

Beat butter and sugar whisk to air mass.

Add eggs, one at a time, whisking well after each addition.

Sift the flour and baking powder and add to the dough.

Milk, melted chocolate and cocoa add and mix well.

Add the whiskey and mix.

For filling:

In a separate bowl, beat two eggs with sugar until the air mass.


Combine cheese with ground cottage cheese, mix with cornstarch and

mix with whisk, until creamy consistency.

Place two thirds of the chocolate dough in a prepared form and spread evenly with a spatula or spoon.

Now put the topper on the cheesecake and spread evenly.

Spread the salty caramel over the cheesecake stuffing and gently pull it out with a fork through the dough.

The remaining chocolate dough is combined with 1 tablespoon of cocoa and a small amount of milk until a homogeneous mass is obtained.

So the dough is best spread over the cheesecake layer.

Put in the oven and bake for 50 — 60 minutes in a preheated oven.

Ready to take the cake from the oven, then cool it off from the mold and let it stand in the refrigerator for the night.

The next day:

Chop the chocolate and melt it in a water bath.

Pour the chocolate into a silicone mold and put the cupcake back just like it was cooked.

Place the cake for at least 2 hours in the refrigerator.

Then get it out of the form and shift it to a serving dish.

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