deadly chocolate
Ingredients
- Cream cheese 300g
- Dark Chocolate 160g
- White sugar 60g
- Eggs 2
- Butter 20g
- Lemon juice 15ml
- Light cream 130g
- Salt Appropriate amount
- Oreo cookies 96g
- Butter 50g
Steps
1. Place oiled paper under the six-inch mold and grease both sides with butter so that it can be easily removed from the mold after baking.
2. Remove the cream filling from a bag of Oreos, which is about 95 grams. Place in a food processor and grind into powder.
3. Place 20 grams of butter in the microwave on high heat for one minute until melted.
4. Pour the melted butter into the Oreo powder and stir evenly until the powder becomes moist. Pour the mixture into the mold. Flatten with the back of a spoon and place in the refrigerator.
5. Squeeze lemon juice and take 15ml for later use.
6. Beat two eggs and set aside.
7. Place chocolate and butter (20 grams) in a dry container without water and heat over water.
8. Stir evenly until the chocolate is completely melted.
9. Cut the cream cheese into small pieces, put it in a container over water and heat until softened, then beat with an electric egg beater.
10. When the cream cheese becomes feathery and smooth, add sugar and continue beating until the volume becomes slightly larger.
11. Add salt (a pinch), adding in portionsMix the egg liquid evenly.
12. The cheese and egg liquid at this time is thick and smooth.
13. Add chocolate butter mixture.
14. Stir evenly, it will be a little sticky at this time.
15. Add whipping cream.
16. Stir evenly.
17. Finally add lemon juice and stir evenly.
18. Pour into the mold and wrap the mold with a layer of tin foil.
19. Place the mold into a baking pan, put hot water in the baking pan, and the height is about half of the baking pan. Water bath at 160 degrees for 45 minutes.
20. After baking, take out the cake, cool it to room temperature and then put it in the refrigerator for about 2-3 hours. When demoulding, use a hair dryer to blow warm air around the mold. After about one part, the mold can be demoulded smoothly.
Tips
- Be sure to use dark chocolate, not milk chocolate. I used 65% Heiqiao this time, and I plan to try 80% next time.
- When melting chocolate butter over water, be careful not to let water vapor drip into the bowl. You can use high heat at the beginning. When the butter begins to melt and the chocolate softens slightly, you can stir on low heat or turn off the heat. It's winter now. If you work slowly, if the chocolate butter mixture is a little solid when the cheese and egg mixture is ready, heat the latter over low heat again to melt it.
- Sprinkle with cocoa powder when eating.
