You are using an outdated browser. For a faster, safer browsing experience, upgrade for free today.

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!

Related recipes
Carrot cake by Hans Ovando.

This recipe came to me in the mailing list of one of Kyiv schools together with the announcement of a master class by Spanish pastry chef Hans Ovando. I think this name is widely known in pastry circles and the recipe will be of interest to many people.

A very tasty carrot cake

There are some basic principles in making this cake – carrots harmonize wonderfully with spices, orange zest, nuts and dried fruit, so you don't need to skimp on them. Carrots make a very moist and rich biscuit, but whether to use cream with it or eat it as an independent carrot cake – it's up to you.

Carrot cake – it's up to you.

Practical master class on preparation of French macaron cake (macaron)

Are you a big fan of French macaron cake and want to learn how to make it?

Have you tried making it at home but it didn't work out?

Are you trying to make it yourself?

Have you made pasta before, but it's a bit of a mess and you still have questions about the technique?

Are you trying to make pasta at home, but it doesn't work?

And finally, do you want to have a good time, learn how to make the famous pastry and take a box of treats home with you?

Chocolate berry cake

I made this cake for the arrival of my girlfriend, I didn't plan to put the recipe on the site. But since it was published in a Lviv culinary publication, I just can't help sharing it with my readers.

Categories
Publications
Popular ingredients
pears corn flour cider apple sesame oil vinegar cherry cognac rosemary chickpea almonds lime chili margarine walnuts berry juice lavender chocolate paste octopus cheese oranges saltwater fish olives feijoa raisins ketchup kefir peas rolled oats rice vermicelli rabbit meat tomato paste mint liver chocolate cashew nuts prunes dick almond flour buckwheat groats sage passion fruit trimoline pistachio paste cracker zucchini arugula pine nuts squid garlic
Selections