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.
Brownies Chocolate Truffle Cheesecake
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
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.
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).
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.
- 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.
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