Chocolate Orange Cream Cheese Cake with Eggnog Mirror

Make soil,

1. You need 1 springform pan that is lined with baking paper, grease the lower edge with clarified butter approx. 2 cm. As well as a cake ring. Use a beater or kitchen roll to chop the spoon bisquits in a plastic bag. Mix with the hazelnut brittle, set aside. Melt the chocolate with the 50 ml butter in a water bath, over low heat, if not in stock, take it from a small saucepan. Always stir vigorously until you get a creamy ganache. Put this ganache directly on the baking paper, but distribute it evenly. Then melt the 100 ml butter and mix it with the crumb mixture, mix well. Put this mixture on the chocolate ganache, distribute evenly, press down lightly. That goes into the freezer for about 2 hours.

Making the filling.

1. First, take the mold out of the freezer and use a small kitchen knife to loosen the bottom on the wall. Then open the mold, the parchment paper can be easily removed. Then you can immediately place the base on a serving plate or on a cake mat, I use a round glass plate or a serving plate. Then the base is wrapped with a cake ring. Whip the cream cheese with the jam, the orange liqueur and the rum. Melt both chocolates at the same time, not too hot, then mix with the cream cheese. Then whip the cream with the vanillin, fold into the chocolate mass, carefully, it should be “airy” afterwards. Now distribute the mass evenly on the floor, it should be a smooth and even surface. Now put the serving platter in the REFRIGERATOR for at least 1 hour.

The decoration

1. The cups of cream with vanillin and cream stiffener are whipped, then evenly applied to the chocolate mass, the upper level must be smooth and flat. Hold back 100 ml for the cream dots on the edge and for the side decoration. Now the dots of cream are applied with a cream syringe, the rest of the cream is used for the outer edge. You cut the 50 g white couverture with a knife, then put the eggnog in a clean saucepan and very carefully heat the liqueur to a maximum of 40 ° degrees. Use a wine thermometer or tea thermometer to be on the safe side. Can be found in every household goods store or Kaufhof, Karstadt, Kaufland. then the crushed couverture is mixed in while stirring until it has dissolved. Let this mixture cool down a little on the fire for about 3 minutes, then drizzle onto the cream from the middle with a tablespoon. Put in the fridge for at least 1 hour. It all sounds complicated, but it’s simple and tastes incredibly good.