Chocolate cream cheese cake

Ingredients for 1 servings:

• 150 g ladyfingers
• 80 g hazelnut brittle
• 100 g butter for the crumbs
• 125 g dark chocolate
• 50 g butter
• 100 g sugar
• 150 g dark chocolate coating
• 200 g chocolate (dark cream)
• 1 sachet of vanilla sugar
• 200 ml cream
• 400 ml double cream cheese
• 2 tbsp rum or rum flavoring
• 400 ml cream
• 2 bags of cream stiffener
• 2 bags of vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

No baking, for 12 pieces, tastes good in any season.

Line the bottom of a springform pan with baking paper and grease the sides. Mix the crushed sponge fingers with the melted butter and the brittle. In a double boiler or over low heat, melt the chocolate and butter and stir until a smooth cream forms. Spread this ganache directly onto the baking paper, smooth it down, and add the crumbs, pressing lightly and spreading them evenly. Place the pan in the freezer for 1 hour. Then slightly loosen the base from the baking paper and place it on a serving platter. Place a cake ring around it. Mix the cream cheese with the sugar and rum and set aside. Whip the cream with the vanilla sugar and fold it into the cheese. Melt the chocolate and stir it into the cheese. Place the cake back in the freezer for 3 hours. Finally, whip the remaining cream and spread it over the chocolate layer and smooth it down, dusting with cocoa powder if desired.