The 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 shavings add an extra touch of sweetness. This cake will win over every palate!
Preheat the oven to 165 degrees and grease a 25 cm springform pan
To make the crust, mix the crushed wafer crumbs and the melted butter in a bowl and press the mixture onto the bottom and up the sides
For the filling, mix the cheese and sugar until it becomes a creamy, lump-free mixture; add the vanilla and 1 egg at a time, mixing after each addition. Finally, fold in the melted chocolate (using a bain-marie) and the white chocolate shavings, then pour everything into the pan. Wrap the pan with aluminum foil to prevent water from getting in (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 white and dark chocolate shavings.
Springform 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 an after-dinner dessert.
Italia
| 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 |
