Chocolate and cheese cake is a delicious creamy and rich cake, perfect for true chocolate lovers. The crumbly chocolate wafer crust pairs perfectly with the robiola cheese and dark chocolate filling, creating an irresistible combination of flavors. The white chocolate flakes add an extra touch of sweetness. This cake will delight everyone's palate!
Preheat the oven to 165 degrees, grease the baking pan with a removable bottom about 25 cm
To make the crust, mix the crushed chocolate wafers and melted butter in a bowl and press it into the bottom and up the sides
For the filling, mix the cheese and sugar until creamy and smooth, add the vanilla and 1 egg at a time, mixing continuously, then stir in the melted chocolate (in a double boiler) and the white chocolate flakes, pour everything into the pan, wrap the pan in aluminum foil to prevent water from entering (place the pan in a larger container filled with boiling water and bake in a water bath for 1 hour, remove from the oven, let cool, store the cake in the refrigerator, then remove the pan and decorate with dark and white chocolate flakes
Cake Pan
Bowl
Refrigerator
Store the chocolate and cheese cake in the refrigerator for 2-3 days.
This cake is perfect for any occasion, from breakfast to dessert after dinner.
Italy
| Energy (kcal) | 408.62 |
| Carbohydrates (g) | 30.58 |
| of which Sugars (g) | 30.58 |
| Fat (g) | 25.76 |
| of which Saturates (g) | 15.16 |
| Protein (g) | 14.51 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.72 |
