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Extra chocolate cheesecake cake

This dessert is more like a cheesecake: delicate, melt-in-your-mouth and very chocolatey! You don't eat it, you savor it – close your eyes to feel the delicate velvety texture and richness of flavor…

The cake is very simple to make, so there will be no step-by-step photos (and I've been running out of time lately). The author of the recipe – Israeli chef Israel Aharoni (published on Nina Tarasova's blog).

I highly recommend it!

extra chocolate cheesecake

Composition:

sandy base:

  • chocolate cookies - 200 gr.
  • walnuts - 100 gr.
  • soft butter - 100 gr. 

stuffing:

  • 70% bitter chocolate - 250 gr.
  • egg whites - 3 pcs.
  • egg yolks - 3 pcs.
  • sugar - 150 gr.
  • vanilla extract - 1 tsp.
  • mascarpone - 500 gr.
  • 25% sour cream - 200 gr.
  • flour - 100 gr.
  • cocoa powder - 25 gr.

Cooking extra chocolate cheesecake:

Base:

Chocolate shortbread dough (or regular «Jubilee», but then add another 2 tbsp cocoa powder (I did not add, and used breadcrumbs instead of cookies) crumble with your hands. Chop the nuts. Mix well with the softened butter until smooth.

Pour the crumble mixture into a 22cm-diameter mold lined with parchment paper and flatten.

Filling:

Take the mascarpone out of the refrigerator beforehand so that it comes to room temperature.

Filling:

Melt the chocolate.

Whisk the egg yolks with 100g of sugar for 10 minutes until puffy, light and shiny. Then gradually add the melted chocolate and mascarpone, mixing at medium speed. Then add the sour cream and vanilla extract. Mix in the sifted flour and cocoa powder by hand.

Whisk the egg whites with the remaining 50g of sugar to medium peaks. Gently stir into the chocolate mixture.

Add the egg whites to the chocolate mixture.

Pour the chocolate mixture over the sand base and smooth it out.

Pour the chocolate mixture over the sand base and smooth it out.

Place in a preheated oven at 150 degrees for 1 hour.

Place in a heated oven for 1 hour.

After an hour, the cake should be removed from the oven. The center should still be slightly jiggly and the edges should be baked.

Never take the cake out of the mold immediately, make sure you wait for it to cool and firm up.

Then carefully remove it from the mold and serve.

Serve.

And enjoy!

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