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Chocolate Philadelphia Cake

updated

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Ingredients for 1 servings:

  • 75 g chocolate (milk chocolate)
  • 100 g ladyfingers
  • 75 g biscuit(s) (amarettini or butter biscuits)
  • 125 g butter
  • 600 g double cream cheese (Philadelphia)
  • 300 g yogurt
  • 4 tbsp cocoa powder (drinking chocolate powder)
  • 6 sheets of gelatin
  • 75 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

without baking

Grate the chocolate. Crumble the sponge fingers and biscuits. Melt the butter, mix with the crumbs and 50g of the grated chocolate, and press the mixture into the bottom of a springform pan. Mix the Philadelphia with the yogurt and cocoa powder. Soften the gelatin in cold water, then squeeze out the excess liquid. Heat with 150ml water and the sugar until dissolved. Quickly stir into the cream. Pour the cream into the springform pan and chill the cake for at least 3 hours. Decorate with the remaining chocolate shavings before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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