I have always liked the double cheesecake and made chocolate double cheese, which is more rich than the original cheese. The taste of this cake is particularly rich, the bottom chocolate sponge cake, the middle chocolate heavy cheese, the top layer is cheese mousse, the cake is wrapped around the sponge cake crushed, eat a bite of the cake, rich and silky aftertaste is endless.
✅ Chocolate Sponge Cake:
Ingredients: 3 eggs, 60 grams of sugar, 80 grams of low gluten flour, 15 grams of cocoa powder, 50 grams of milk, 30 grams of butter
Chocolate heavy cheese: 140 grams of cream cheese, 20 grams of sugar, 1 egg, 40 grams of light cream, 50 grams of chocolate, 4 grams of low gluten flour
Cheese Mousse: 60 g of mascarpone cheese, 20 g of sugar, 25 g of water, 1 egg yolk, 4 g of gelatin slices, 140 g of light cream
steps
1. Mix milk and butter, continue to add cocoa powder, heat over low heat until the butter melts, mix the three ingredients evenly, separate the egg yolks and egg whites, add white sugar to the egg whites, beat until hard foam, add egg yolks, continue to beat for 1 minute, sift in low gluten flour three times, and mix well at the bottom
2. Add the cocoa solution made before, stir well, the cocoa batter is ready, pour into the mold, put in the preheating 160 degree oven for 35 minutes, divide the cake into 3 pieces after cooling, take a sponge cake into the mold as the bottom, one of the pieces is put into the refrigerator to freeze, and then use a blender to stir into the cake crushed, the remaining one is directly eaten, light cream is added to the chocolate, heated and stirred over low heat until the chocolate melts
3. Add white sugar to the cheese and stir smoothly, add eggs and stir well, add cream chocolate and stir smoothly, sift the low gluten flour, stir smoothly into chocolate cheese batter, pour into the mold, preheat in a 150 degree oven and bake for 25-28 minutes
4, continue to do cheese mousse, mascarpone cheese add white sugar stir smoothly, continue to add water and egg yolk stir smoothly, heat over low heat to slight boiling, add soft gelatin slices to stir, light cream whisked to 50%, added to the cheese to stir smoothly, cheese cheese paste is ready, do a good job of cheese paste left about 30 grams, the rest pour into the mold, refrigerate for more than 3 hours, refrigerate the cake out of the mold, the cheese paste left before slightly heated, spread on the cake surface, Decorate the cookie crumbs prepared earlier around the cake