John Myers
Contents
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Ingredients
Ground:
- 300 g Whole grain or shortbread biscuits
- 4 tbsp Unsweetened cocoa
- 150 g Liquid butter
Cream cheese mass:
- 800 g Double cream cheese
- 400 g Crème fraîche or sour cream
- 3 Eggs, size L
- 130 g Sugar
- 1 Pck. Vanilla sugar
- 1 Pck. Vanilla flavor
- 120 g Dark chocolate
- 2 tbsp Unsweetened cocoa
Instructions
Ground:
- Put the biscuits in a plastic bag and crumble them finely with a meat mallet (rolling pin is also possible). Level in a bowl and mix with the cocoa and melted butter. Pour the mixture into a cake pan of your choice, press down firmly with the back of a spoon and smooth down. A round shape should be 24 cm in diameter. A rectangular one should be approx. 25 x 35 cm. Preheat the oven to 150 °.
Cream cheese mass:
- Beat eggs with sugar and vanilla sugar until frothy. Fold in the cream cheese, sour cream and vanilla flavor with the whisk.
- Remove 12 tablespoons of the mixture and transfer to another bowl. Melt the chocolate over a mild heat over a water bath, stir it into the separated cream cheese mass together with the cocoa and fill it into a piping bag with a large perforated nozzle. Keep ready.
- Now pour the light cream cheese mixture onto the biscuit base. Then always dip the spout of the piping bag approx. 1 cm into the light-colored mixture and at the same time press the chocolate-cheese mixture into it. So that the large "dots" protrude from the surface. In this way, evenly inject the chocolate mixture until it is used up.
- Put the cake in the middle of the oven and bake for about 70 minutes. It shouldn't brown on the surface. After 60 minutes of baking, briefly turn the temperature up to 160 °. Then turn off the oven and let the cake cool in it.
- Then it should be in the fridge for a little longer, then it tastes even better and is super creamy.
