Chocolate cheesecake a la Godiva

Description

Four layers of chocolate, not a single gram of flour and a few moments of pure pleasure while eating this delicious dessert is The Godiva Chocolate Cheesecake! I'm not used to chocolate-making luxury brand Godiva, took the chocolate more democratic brands, so decided to change the name, but I can confidently say that the taste is very delicate and rich, and, moreover, I just don't understand how this cake can be even tastier!! I congratulate everyone on the arrival of spring and indulge in the fun of spring the weather pleases us with warmth and sun, and in General, it is too reminiscent of winter, create a spring mood, presenting himself a Cup of coffee with this delicious dessert!

Ingredients

Cream

397 ml
Dark chocolate

147 g
Sugar

28 g
Cream

100 ml
Dark chocolate

113 g
Vanilla

0.5 pack
Chicken egg

3 piece
Dark chocolate

116 g
Butter

105 g
Sugar

150 g
Cocoa powder

17 g
Sour cream

222 ml
Cream cheese

400 g
Instant coffee

50 ml
Vanilla

1 pack
Chicken egg

2 piece
Dark chocolate

173 g
Sugar

100 g

Cooking

Immediately say, that at the time depicted in the photo, I cooked a cheesecake from half of the ingredients. Begin by melting 116g dark chocolate and 105 g butter in a water bath or in a saucepan on very low heat. Stirring, bring to a smooth consistency and remove from heat.

3 eggs lightly whisk unbolted. For mixing the ingredients for the base of the mixer is better not to use. If the dough is too lush, it really rise in the oven that to cook this cheesecake would be highly undesirable.

Mix the egg mixture with 150 g of sugar.

Add podostyvshimi by this time the chocolate-butter mixture, stir.

Combine with unsweetened cocoa powder and vanilla or vanilla extract, Your choice. If using vanilla extract, add 1 tsp.

Pour the batter into the pan, I had silicone. But, regardless of the type of form that its surface or the surface baking paper-be sure to sprinkle a layer of cocoa powder, otherwise the dough will stick! Put to bake in a preheated 150 ° C oven for 30 minutes. Then remove from the oven and cooled to room temperature, but the oven is not turning off, and raise the temperature to 160*C.

While baked basis, proceed to cooking the next layer for our cake - cheesecake. Melt 173 g of dark chocolate.

Whisk 400 g cream cheese 100 g sugar in a magnificent mass. Then the rest of the ingredients suggest beat with a mixer at minimum speed to avoid falling into the dough a large amount of air.

Break 2 eggs one by one, whisking the batter after each addition.

Pour the dough in 222 ml of sour cream, stir.

Combine with melted chocolate, vanilla extract (3\4 tsp) or 1 sachet of vanilla and black coffee, stir. Instead of coffee can use coffee liqueur or Irish cream. I even suggest, if you do not for kids to use liquor with him the taste of cheesecake is even richer and more interesting.

Pour the batter for the cheesecake is fully cooled chocolate base. Few times gently knock the shape of the table to test to knock out the air bubbles and thereby prevent irregularities on the surface of the finished cheesecake. Put in oven to bake for 1 hour 30 minutes, but keep in mind that it is better to focus on their own oven, depending on its heating the baking time can vary slightly! When cheesecake is ready, cooled to room temperature, before you put on a layer of mousse. The process of cooking the cheesecake is simple, but takes time, and it was easier for me to first bake the first two layers and leave overnight in the fridge, and the next day was to bring the cooking to end.

For the mousse melt 147 g of dark chocolate, cooled to room temperature. Whisk 397 ml cream with 28 grams of sugar and while continuing to mix, enter the melted chocolate. In the recipe it was not, but I, along with chocolate introduced in cream, pressed and loose on a quiet fire 2 plates of gelatin, just in case, so that the mousse was harder and cream is not exactly fell off.

Apply a layer of mousse on the surface of the cheesecake. I, unfortunately, was not of the desired size with a round shape, so I cut with a knife the edges of the cake to round and lengthen the sides of the foil. Silicone spatula even out the top and put in the refrigerator.

Melt 113 g dark chocolate, stir heated with 110 ml of cream until smooth. I cooked a few times in the past deviated from the recipe and added a splash of cream as the frosting is too thick, and work it would be very difficult. Probably, it happened because I used a chocolate from another manufacturer.

Cheesecake covered in chocolate frosting with a silicone spatula. You can, as I have, to coat the surface of the cheesecake and the sides too, or, as the author of the recipe, just water the top of the cake icing to make it artistically dripping on its sides), so, too, will be beautiful. In any case, keep in mind that the glaze sets very quickly on the cold surface of the cheesecake, so to apply it evenly possible, but hard enough.

The final touch - sprinkle cheesecake sifted through a sieve cocoa powder.

I would like to say more about that cake in my family liked it even the picky who hates cheese in any form and cheesecake, respectively, too. I made this cheesecake more than five times within a short time, any free time - I never got the chance to make more or less acceptable pictures. And I can say that m cake is not only boring household because of my sudden fit of perfectionism), and each time eaten with the same pleasure and was voted, by unanimous consent, the No. 1 among all tested by us cheesecake. So here!!

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