Delicious cream cheese mixed with scrumptious chocolate while placed on a ground nut base. If that’s not irresistible the chocolate glaze on top should be.
As I recently have some time, I had been browsing on the internet the other day. Trying to get new, stirring thoughts, inspiring recipes that I have never used before, to astonish my family with. Looking for a long time unfortunately couldn’t find lots of interesting things. Right before I wanted to give up on it, I stumbled on this yummy and easy treat by chance. It looked so scrumptious on its photos, that called for rapid actions.
It had been not difficult to imagine just how it is made, its taste and how much my husband will probably want it. Mind you, it is very easy to please the man in terms of puddings. Yes, I’m a lucky one. Or possibly he is.Anyhow, I got into the page: Suncakemom and followed the step by step instuctions that have been combined with great pictures of the method. It really makes life much simpler. I can suppose it’s a slight hassle to take photos in the middle of baking in the kitchen as you will often have gross hands therefore i highly appreciate the commitment she placed in for making this blogpost .
With that in mind I am inspired to present my very own recipes in the same way. Thanks for the idea.
I was fine tuning the main mixture to make it for the taste of my loved ones. Need to say it had been an incredible outcome. They prized the flavour, the structure and loved having a delicacy such as this in the midst of a lively workweek. They ultimately demanded more, more and more. Thus the next occasion I am not going to commit the same miscalculation. I am likely to twin the volume to keep them happy.
This is based on the Chocolate Cheesecake Recipe from SunCakeMom
Heat the oven to 350°F / 180°C.
Prepare cake tin with parchment paper.
Combine base ingredients, ground almond, agave, cocoa powder and melted butter in a medium size bowl.
Press the crust mixture evenly into the bottom of the cake tin.
Prepare the cream. Break and melt chocolate in a medium size bowl and put it aside as it’s better not to mix it too hot with the other ingredients.
Put cream cheese, Agave syrup, sour cream, and vanilla extract into a mixing bowl and whisk them together evenly.
Put eggs into the mixture one by one.
Make sure they are incorporated well.
Turn off beater and fold melted chocolate into the cream.
Mix the chocolate with the cream evenly.
Pour cream into the cake tin and put it in the preheated oven for 40 minutes.
After 40 minutes turn the heat down to 302°F / 150°C and leave the cake in for another 30 minutes.
Meanwhile melt chocolate with the heavy cream. Stir it frequently until chocolate is completely melted and incorporated with the heavy cream.
Take the cake out of the oven.
Let it cool down.
Cut the top off if the middle falls too deep down.
Pour melted chocolate glaze on top.
Spread some chocolate around the side as well.
Leave it in the fridge over night before serving it.