If you like cheesecakes with fine cream complemented by a good chocolate icing, I would rather say that you have found the perfect recipe for this weekend. :))
Recipe Cake with cream cheese and chocolate
- For the countertop:
- 4 eggs
- 120 g of sugar
- 100 g butter
- 150 g flour
- 25 g black cocoa
- 2 tablespoons chopped almonds
- 1 baking powder
- 1 vanilla sugar
- For the cream:
- 2 tablespoons sugar
- 200 ml whipped cream
- 500 g cottage cheese (fat and well drained)
- 200 g sweetened condensed milk
- 10 g gelatin
- For the glaze:
- 100 g dark chocolate
- 100 ml whipped cream
- 1 tablespoon butter
Preparation Cake with cream cheese and chocolate:
Whole eggs are beaten with a pinch of salt until they triple in volume. Add sugar and vanilla sugar and mix well until the composition becomes creamy. Pour the melted and cooled butter and mix well. At the end, incorporate flour mixed with cocoa, baking powder and chopped almonds.
The composition is poured into the tray (20/30 cm) lined with baking paper and put in the oven over medium heat for about 30-35 minutes. Remove the top on a grill and leave to cool.
We hydrate the gelatin in a few tablespoons of cold water.
Put the sugar in a small bowl and caramelize. When it has become liquid, carefully pour part of the whipping cream and mix until smooth. Set aside and leave to cool.
Put the cottage cheese in a bowl. Pour over the caramel, condensed milk and the rest of the whipped cream. Mix with the vertical blender until you get a fine cream.
- Taste it! If you still need sugar, add as much as you think is necessary.
Heat the gelatin on a steam bath (or in the microwave) until it liquefies. Put 1-2 tablespoons of cream cheese on top and mix quickly. Then add in the cream cheese.
Around the countertop we make a "ring" of aluminum foil. If you have a detachable tray, all the better, you got rid of this operation. :))
- If you want you can syrup the top with a burnt sugar syrup or a simple water and sugar syrup.
Pour the cream cheese over the counter, level and put in the fridge until the icing is ready.
Melt the chocolate over low heat together with the whipping cream and butter. When it has reached boiling point, set aside and mix well. Leave to cool, then pour over the cake. Let it cool again until it hardens.