cheesecake cake with coconut oil instead of butter

/-1S_WCFIb7VI/To4H5cNtkEI/AAAAAAAAJBQ/1UoXT8kV-84/s1600/prajitura-cu-bombite-de-branza-cu-cocos.jpg” data-rel=”penci-gallery-image-content”>cheesecake cake with coconut oil instead of butter

* For countertop:

* 5 eggs
* 150 g sugar
* 3 tablespoons oil
* 50 g cocoa
* 100 g flour
* 1 teaspoon baking powder
* free of rum

Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a glossy foam.

Mix the yolks well with the oil and rum essence and pour over the egg whites, mixing gently. The flour is mixed with baking powder and cocoa and incorporated into the composition, mixing gently, with movements from bottom to top.

* For cheese balls:

* 250 g of cottage cheese
* 50 g coconut
* 50 g sugar
* 2 yolks
* 3 tablespoons starch

The cheese mixes well with sugar. Add the yolks, one at a time, mixing well after each one. then add the coconut and starch. With wet hands, the bulbs are formed.

It is placed in a tray lined with baking paper,

cheesecake cake with coconut oil instead of butter

then cover with the cocoa dough for the countertop.

cheesecake cake with coconut oil instead of butter

Put the tray in the oven over medium heat, until the toothpick passes the toothpick test, in about 25 minutes.

* For the chocolate sauce:

* 4 tablespoons cocoa
* 2 tablespoons sugar
* 50 g butter
* 1 separate glass

We mix the cocoa with the sugar and "dissolve" it with water. Put the pot on the fire and when it starts to boil, add the butter. Boil a few more and leave to cool.

After removing the cake from the oven, let it cool a bit, then pour the sauce on top and leave it in the pan until completely cooled, then portion it.

cheesecake cake with coconut oil instead of butter

An adaptation in my characteristic style :)) according to Natalia's recipe.

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