The chocolate and cheese cake is a delicious creamy and rich cake, perfect for true chocolate lovers. The crumbled chocolate wafer crust pairs perfectly with the robiola cheese and dark chocolate filling, creating an irresistible blend of flavors. The white chocolate chips add an extra touch of sweetness. This cake will win over all palates!
Preheat the oven to 165 degrees, grease the springform pan of about 25 cm
To make the crust, mix in a bowl the crushed chocolate wafers, melted butter, and press it down on the bottom and 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, always mixing; finally, combine the melted chocolate (in a bain-marie) and the white chocolate chips, pour everything into the pan, then wrap the pan with aluminum foil to prevent water from entering (place the pan in a larger container filled with boiling water and cook in a bain-marie 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 chips.
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 |
