You don’t have to choose whether you want to make cheesecake or chocolate cake – this cake is a combination of both! A decadent brownie layer filled with cheesecake filling and topped with rich, thick chocolate ganache and truffles.
Photo: Natalie Levin
Brownies Chocolate Truffle Cheesecake
Servings 24 cm round cake pan
Ingredients
For the brownie:
- 150 grams dark chocolate
- 75 grams butter
- 70 grams (1/3 cup) sugar
- Pinch of salt
- 1/2 tsp. vanilla extract
- 2 large eggs
- 35 grams (1/4 cup) cornstarch
For the cheesecake filling:
- 12 grams (4 tsp.) gelatin powder
- 60 ml. (1/4 cup) water
- 500 grams (2 cups) white cheese 9% fat or ricotta cheese
- 225 grams (1 pack) cream cheese
- 150 grams (1 1/4 cups) sugar powder
- 1 tsp. vanilla extract
- 500 ml. (2 cups) whipping cream very cold
For chocolate truffle frosting:
- 250 grams dark chocolate
- 250 ml. (1 cup) whipping cream
- some cocoa powder for dusting
Instructions
Brownie base:
-
Preheat oven to 170c degrees and grease the pan.
-
Chop the chocolate and put in a bowl. Add butter and melt together in the microwave or over double-boiler until everything is melted and the mixture is uniform.
-
Add sugar, salt and vanilla and mix until combined.
-
Add eggs and mix until incorporated.
-
Add cornstarch and stir until smooth and thick.
-
Pour the mixture into the pan and flatten the top.
-
Bake he brownie for 10-12 minutes or until set at the edges but still slightly soft in the center.
-
Cool completely at room temperature.
Cheesecake filling:
-
In a small bowl, mix gelatin and water and set aside for 10 minutes at room temperature until gelatin absorbs all liquids.
-
In a large bowl mix white cheese, cream cheese, powdered sugar and vanilla extract to a uniform mixture.
-
Dissolve the gelatin for 10-15 seconds in the microwave, or until it is completely dissolved.
-
Add 2-3 tablespoons of the cheese mixture into the melted gelatin, mix well until combined, in order to compare the textures.
-
Strain the gelatin mixture and add to the cheese mixture. Mix well.
-
Whip the cream until set and gently fold into the cheese mixture until you get a uniform mousse.
-
Pour the cheese filling onto the cold brownie layer and flatten to a uniform layer with a palate.
-
Cool in the freezer for at least 5-6 hours (preferably overnight).
Truffles:
-
Chop the chocolate and put in a bowl.
-
Add the cream and melt together in the microwave or over double-boiler until everything is melted and the mixture is uniform.
-
Transfer about half of the mixture to a closed container and cool in the refrigerator until set.
-
Remove the frozen cake from the cake pan and place on a serving dish.
-
Pour the hot ganache over the cake and let it spill on the sides.
-
Cool the cake for about an hour in the refrigerator until frosting sets.
-
Make the truffles: remove the ganache mixture from the refrigerator and create small balls. Coat the balls with cocoa powder.
-
Arrange the truffles at the top of the cake and serve.
Recipe Notes
- Keep the cake for 4-5 days in a closed container in the refrigerator.
- If you want, you can give up the truffles decoration and only make 1/2 amount of the frosting.
Photo: Natalie Levin
Photo: Natalie Levin