1 package of medium-crumb English biscuits (180 g)
1 tablet of cream cheese (227 g)
1 cup of sugar (180 g)
1 1/2 cups of heavy cream (360 ml) mixed with 1 tablespoon of lemon juice
2 eggs
1 tablespoon of cocoa powder
1 teaspoon of vanilla extract
300 g of dark chocolate, finely chopped, melted in a double boiler
For decoration
150 g of dark chocolate, finely chopped, melted in a double boiler
1 package of medium-crumb English biscuits (180 g)
1 tablet of cream cheese (227 g)
1 cup of sugar (180 g)
1 1/2 cups of heavy cream (360 ml) mixed with 1 tablespoon of lemon juice
2 eggs
1 tablespoon of cocoa powder
1 teaspoon of vanilla extract
300 g of dark chocolate, finely chopped, melted in a double boiler
For decoration
150 g of dark chocolate, finely chopped, melted in a double boiler
Preheat the oven to 350°F (moderate)
Lining the bottom of a round cake pan with parchment paper and buttering the edges
Sprinkle the English biscuits on top and press them into the bottom with your fingers
In a processor or blender, mix the cream cheese and sugar until smooth
Add the heavy cream with lemon juice, eggs, cocoa powder, and vanilla extract
Melt in the chocolate and mix until well combined, pulsing the appliance several times
Transfer this mixture to the prepared cake pan and level the surface
Bake for 1 hour or until the center is creamy and the cake starts to crack on the edges
Remove from the oven and let it cool completely
Cover with aluminum foil and refrigerate for at least a day or 6 hours in the minimum
To unmold, run a knife around the edge of the cake pan and invert onto a plate
Remove the parchment paper, decorate with melted chocolate, and serve
If the cake does not come out easily, quickly warm the cake pan over a flame to loosen the bottom
415 calories per serving
Note: Cream cheese is an American-style cream cheese that can be found in tubs for spreading on crackers and toast, and in tablets for recipes that go into the oven.
