John Myers
Ingredients for 1 servings:
- 100 g block chocolate
- 50 g butter
- 2 eggs
- 140 g sugar
- 1 packet of vanilla sugar
- 120 g flour
- 1 tsp baking powder
- 200 g double cream cheese
- 1 tsp orange flavoring
- 60 g sugar
- 1 egg(s)
Instructions
Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes
for 8 screw-top jars of approx. 250 ml
Melt the chocolate and butter in a double boiler. Do not heat the water above 70°C, so the chocolate does not curdle. In the meantime, mix all the ingredients for the cheesecake with a hand mixer. For the batter, beat the eggs with sugar and vanilla sugar until frothy. Stir in the chocolate-butter mixture and finally mix the flour with the baking powder and stir in. Divide about 2/3 of the batter among the 8 glasses. Then pour the cheese mixture on top and finally divide the remaining batter. Bake the glasses in a preheated oven at 160°C (convection oven) for 20 minutes. Then seal the glasses and let stand for another 30 minutes in the switched off but still warm oven. The cakes should keep for several weeks. This recipe also works well for muffins.
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