Mocha cake with cream cheese

Ingredients for 1 servings:

• 400 g double cream cheese
• 400 ml cream
• 2 packs of cream stiffener
• 200 ml espresso
• 160 g sugar
• 200 g ladyfingers
• 125 g butter
• 12 sheets of gelatin
• 1 tbsp cocoa powder
• 1 port. Espresso powder, instant
• e.g. mocha beans (chocolate decoration)

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

very easy to prepare, no baking

Soak 6 gelatin leaves in each of 2 bowls of cold water. Finely chop the ladyfingers in a food processor or finely crush them in a freezer bag with a rolling pin. Melt the butter and mix with the biscuit crumbs. Stir in the cocoa and espresso powder. Line a springform pan with baking paper and press the butter and biscuit mixture into the pan to form the base. Chill. For the light layer, mix 200g of cream cheese with 80g of sugar in a bowl until dissolved. Whip 200ml of cream with 1 sachet of cream stiffener until stiff. Heat 50ml of espresso in a saucepan. Dissolve 6 gelatin leaves in it. Let cool briefly, add 2 tablespoons of the cream cheese mixture to the espresso, then stir everything into the cream cheese and sugar mixture. Chill. When the mixture begins to set, fold in 200g of stiffly whipped cream. Pour the cream cheese mixture onto the biscuit base in the springform pan and let it set. For the dark layer, reduce the remaining espresso to 50 ml. In a bowl, mix 200 g of cream cheese with 80 g of sugar until dissolved. Whip 200 ml of cream with 1 sachet of cream stiffener until stiff peaks form. Dissolve the remaining gelatin in the espresso. Let it cool briefly, add 2 tablespoons of the cream cheese mixture to the espresso, then stir everything into the cream cheese mixture. When the mixture begins to set, fold in the cream. Pour the cream into the springform pan as the second layer. Refrigerate the cake for at least 3 hours. Decorate with chocolate mocha beans.