1 package of medium biscuits (180g)
1 tablet of cream cheese (227g)
1 cup of sugar (180g)
1 1/2 cups of heavy cream (360ml) mixed with 1 tablespoon of lemon juice
2 eggs
1 tablespoon of cocoa powder
1 teaspoon of vanilla extract
300g of dark chocolate, melted in a water bath
For decorating
150g of dark chocolate, melted in a water bath
1 package of medium biscuits (180g)
1 tablet of cream cheese (227g)
1 cup of sugar (180g)
1 1/2 cups of heavy cream (360ml) mixed with 1 tablespoon of lemon juice
2 eggs
1 tablespoon of cocoa powder
1 teaspoon of vanilla extract
300g of dark chocolate, melted in a water bath
For decorating
150g of dark chocolate, melted in a water bath
Preheat the oven to 180°C (moderate)
Line the bottom of a round cake pan with parchment paper and grease the sides of the pan with butter
Spread the biscuits evenly over the base of the pan and press down gently
In a processor or blender, mix together the cream cheese and sugar until smooth
Add in the heavy cream with lemon juice, eggs, cocoa powder, and vanilla extract
Combine the melted chocolate and mix well, pulsing the blades several times
Transfer the mixture to the prepared pan and smooth out the surface
Bake for 1 hour or until the center is creamy and the cake starts to pull away from the sides
Remove from the oven and let cool completely
Cover with aluminum foil and refrigerate for at least a day or 6 hours minimum
To unmold, insert a knife around the edges of the pan and flip the cake over onto a plate
Remove the parchment paper, decorate with melted chocolate, and serve
If the cake does not release easily, warm the pan quickly over low heat to loosen the bottom
415 calories per serving
Note: Cream cheese is an American-style creamy cheese that can be found in tubs for spreading on bread or crackers, and in tablets for use in recipes involving heat.
