Recipe: Chocolate Cheesecake
CHOKLADCHEESECAKE UTAN TILLSATT SOCKER
Receptförfattare: Marja Folcke
Here is a cheesecake recipe for real chocolate lovers. A creamy, soft cheesecake with both chocolate base and chocolate filling that is also completely without added sugar. A perfect summer dessert for all of us who love chocolate. Serve the cheesecake with fresh raspberries.
INGREDIENTS
Base:
- 25 g butter
- 75 g almond flour
- 10 g coconut flour
- 10 g Chocolate drink
- 10 g Use like sugar
Chocolate filling:
- 1 egg
- 80 g mascarpone
- 60 g Milk chocolate
- 10 g Chocolate drink
-
10 g Use like sugar
- Decorate with fresh raspberries
INSTRUCTIONS:
Bottom:
Start by setting the oven to 175 degrees. Then mix all the ingredients together in a bowl and stir well until it becomes a dough. Attach baking paper to the bottom of a small 12-cm springform pan and press the dough into the pan. Bake in the middle of the oven for about 10 minutes. Then let the cake cool down.
Chocolate filling:
First melt the chocolate in a water bath. Whisk the eggs and mascarpone together in a bowl until the egg has become porous. Then add the melted chocolate, chocolate drink and extra sweetener. Using an electric whisk, mix everything together into a nice and fluffy batter.
Spread the filling in a thick layer over the base and bake in the middle of the oven for about 25 minutes. Let the cake cool and then grate over more chocolate and top with fresh raspberries and preferably some mint. Ready to serve!
Tip! Quadruple all the ingredients and extend the baking time slightly to make a larger cake in a 24-cm springform pan.
