Chocolate cheesecake won me a refined combination. Light, crisp, chocolate cream cheese layer and create a harmonious duet delicious!
For the chocolate layer:
Chocolate — 100 g;
butter — 100 g;
sugar — 100 g;
muka- 100g;
Cocoa — 2 tbsp. l .;
Egg — 2 pcs .;
baking powder — 0.5 tsp .;.
Chocolate — 100 g;
butter — 100 g;
sugar — 100 g;
muka- 100g;
Cocoa — 2 tbsp. l .;
Egg — 2 pcs .;
baking powder — 0.5 tsp .;.
vanilla — 1 package;
Salt — a pinch.
Salt — a pinch.
For the cheesecake layer:
curd — 200 g;
sugar — 2 tbsp. l .;
egg — 1 pc .;
vanilla — 1 package.
curd — 200 g;
sugar — 2 tbsp. l .;
egg — 1 pc .;
vanilla — 1 package.
Chocolate break into small pieces, melt together with butter.
Beat eggs with sugar and salt.
Beat eggs with sugar and salt.
Connect chocolate-oil mixture with the whipped eggs.
Flour mix with baking powder and cocoa. Connect together all the ingredients.
For curd thoroughly mixed cheese, eggs, sugar and vanilla.
At the bottom of the mold put a little bit of chocolate dough on top in several places — half the curd mass.
Repeat layers, the top should be a chocolate dough. Wooden skewers make divorce.
Bake chocolate cheesecake at 180 degrees for 30-40 minutes. Cool on a wire rack.
Very tasty, tender chocolate cheesecake ready.