Cocoa Cheesecake

Cocoa Cheesecake

by Tuo Tuo Ma

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Today’s cocoa jelly cheese is a birthday cake for Dad Tuo. Because he likes the taste of chocolate, the main ingredients and ingredients are basically cocoa. The simple and pure color is a very masculine cake. If you want to make a delicious cake for yours on Valentine's Day, you might as well try this. But because Tuo Ma is for many people, I use a 10-inch mold. Generally, you can’t use such a big mold for yourself. So if you make an 8-inch portion, please reduce it by half, and if you make a 6-inch mold, please reduce it again. half.
This is a cake with a super rich and fragrant taste, which is very suitable for giving to your beloved one! "

Cocoa Cheesecake

1. Place 4 whole eggs in a basin, use an electric whisk to make coarse bubbles at low speed, then add 120 g of powdered sugar, and beat at high speed until the head does not flow down when pulled up.

Cocoa Cheesecake recipe

2. Put the unsalted butter in the microwave oven for 30 seconds until it melts, add it to the beaten egg, and beat evenly with a whisk.

Cocoa Cheesecake recipe

3. Mix low-gluten flour and cocoa powder through a sieve.

Cocoa Cheesecake recipe

4. Add the flour to the beaten egg mixture, stir evenly with a rubber spatula, then pour it into the mold, preheat the oven, 180 degrees, up and down, place in the middle layer, bake for 25-30 minutes, then take it out and let it cool for later use.

Cocoa Cheesecake recipe

5. While baking the cake, put the unsalted butter and cream cheese at room temperature to soften, and then use a whisk at low speed until smooth.

Cocoa Cheesecake recipe

6. Take another pot, thaw the fresh cream to about 4 degrees, and use a whisk to beat at high speed until the lines do not disappear.

Cocoa Cheesecake recipe

7. Scrape the whipped cream into the cheese paste.

Cocoa Cheesecake recipe

8. Whisk evenly at low speed.

Cocoa Cheesecake recipe

9. Soak the gelatin powder in cold water for 1-2 minutes, then put it in a microwave oven on high heat for 30 seconds, until the liquid is clear in color, let it cool slightly, add it to step 8, and also beat it evenly at low speed.

Cocoa Cheesecake recipe

10. Pour the cheesecake batter onto the cooled cocoa sponge and put it in the refrigerator for more than 4 hours.

Cocoa Cheesecake recipe

Tips:

Sieve the cocoa powder evenly before eating, wrap around the mold with a hot towel, carefully demould, and finally insert chocolate decoration chips and stick biscuits.

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