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 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 springform pan of about 25 cm
To make the crust, mix the wafer crumbs with the melted butter in a bowl and press it onto 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, add the melted chocolate (in a bain-marie) and the white chocolate shavings, and 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 it cool, store the cake in the refrigerator, then open the pan and decorate with white and dark chocolate shavings)
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.
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 |
