Chocolate cheesecake
By VicentaLakin
Big chocolate cheesecake. How can you describe this chocolate cheese cake by the word "good"? The fragrance of luminous, fine, cheese pies and chocolates fit right together. This recipe, it's a little long. I've written as much as I can in the production process, so let's not start any more
Recipe Recommendations
- low-gluten flour 60 grams
- cocoa powder 10 grams
- butter 40 grams
- light cream 160 grams
- dark chocolate 50 grams
- fine sugar 65 grams
- baking powder 2 grams
- eggs 75 grams
- cream cheese 227 grams
- powdered sugar 40 grams
- rum 10 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Chocolate cheesecake
1
Make chocolate cakes first. The black chocolate, which I use as a button, which if you use a block of black chocolate, needs to be shredded, and the sliced butter, which heats up the microwave (or heats up the insulated water) to a sufficient temperature, is kept mixing until the butter and the chocolate melt completely into butter。
2
Add room-temperature light cream to the butter chocolate fluids (fresh cream is removed early)。
3
Full mixing is even and the chocolate mixed liquid will be available for static backup。
4
Low-banded flour, cocoa flour, and powdered powder are evenly mixed and sifted。
5
And then the whole egg comes out. The whole egg fluid was poured into the big bowl, half of the fine sugar was added, and it was given out in the second stage of the eggstick with the gypsies. Approximately one and a half eggs are required for 75 grams of all egg fluid in the formulation (75 grams after two eggs have been removed)。
6
As the distribution proceeds, the egg fluid slowly becomes loose and thick. Add another half of the fine sugar and keep going. The whole egg is more time-consuming and patient (the whole egg is most likely to pass at around 40°C and, if it is to pass faster, can sit in hot water and heat up the egg fluid temperature to around 40°C)。
7
Directly texting the egg fluid becomes very delicate and thick, turning off the puncher and lifting it, and the drop-off of the egg fluid does not disappear immediately (usually we can draw an eight word, and if we can draw a clear eight word, it means that the egg fluid has a sufficient amount of hair). The entire process may take 8-10 minutes。
8
Put the chocolate mixed liquid that was ready before into the egg drop。
9
Continue to stir for about a minute until the egg fluid and chocolate are fully even。
10
Add a previous sifted flour mixture, and mix it with a razor. The mixing is done as quickly as possible, with a large doubling to ensure faster mixing of powder and egg fluid. It is important to avoid long-term mixing leading to bubbles。
11
When mixed, the cake paste is so delicate (if the face gets thinner, or if it is coarse, and bubbles appear, which means that the egg fluid is not working or bubbles are not working, the cake will be rough and soft, and this should be avoided as much as possible). They can't afford to put them on the ground, and they need to bake them as quickly as possible (preheat the oven before they do)。
12
Put paste in the mold. This formula can be placed in a six-inch round-model bake. And I'm using two little square mousse circles (four inches in length and four inches on the bottom) plus one four inch。
13
In the middle of the oven, which is preheated and fires 180°C, bakes for 25 minutes, until it's fully bloated, pierced in the cake centre with toothpicks and removed with no residue, which means that it is cooked. If it's a 6-inch circle model, it's 175°C, 35-40 minutes. The baked cake cooled off。
14
Make chocolate cheese pie. Take 60 grams of light cream and add 50 grams of black chocolate (which I use in buttons and which I cut in pieces) and 10 grams of cocoa powder. Insulated water heats (or microwave heaters) and mixes to the full melting of the black chocolate。
15
Following the melting of chocolate, a high-speed mix of 1 to 2 minutes (the purpose of this step is to integrate cocoa powder evenly into the mixed liquids without creating blocks and particles) is used as an equal bar for the gypsies. If you don't have a gypsy, mix it as much as possible with a razor or other mixer). When mixed, cooled to room temperature reserve。
16
Cream cheese cut, room temperature placed for 20 minutes, softened, and sugar powder added。
17
Scrambling with a razor and a mix of sugar powder and cream cheese (which can then be used to avoid the splattering of sugar), then the egg-beater starts to stir from the surface, then slowly goes deep, and the cream-cheese gets smoother。
18
The remaining light cream (100 g, with cold light cream from the fridge, not warmer) is added in fractions. And keep shattering evenly. In the process, if the cheese is thinner, it can be placed in the freezer for a moment, and when its temperature is reduced, then it can be removed to continue to stir up。
19
Finally, the chocolate cream mix and rum, which were prepared before the addition, were even and the chocolate cheese pie was ready. If room temperature is high, the made cheese pie will be very soft, and at this point the freezer will be put into place to make it thicker and then reused。
20
The final assembly of the cake was simple, with the example of the cake made from the square mousse ring: the baked cake was demoldered and the top was cut. Then cut the four sides into small pieces, and make it smaller than a mold。
21
Then cut the cake across three pieces。
22
A piece of cake was laid at the bottom of the Moose circle, and chocolate cheese was packed in a squeezing bag, which was first rounded around the cake, filled with molds。
23
The chocolate cheese is then evenly squeezed on the cake, and then put on the second cake。
24
Once again, the chocolate cheese is evenly covered (although three slices of cake were cut, two pieces were used, or it would be too thick)。
25
Finally, a small ball is excavated from the surface with a rounded mouth。
26
The cake is put in a freezer for the night (eight hours, a cake box cap is attached to the cake to avoid drying in the fridge). Then strip, cut. When demersalized, the wind is blown on the outside of the mould, and it can be demould (or covered with a hot towel). Before eating, the surface is sifted with cocoa powder for decoration。
27
It's a cake made with a four-inch circle. The cake also needs to be sharpened and smaller than the mold. It was cut into four pieces and actually used three。
28
As icons. The left is a 4-inch circle and the middle is three pieces of cake; the right is a 4-inch square mousse circle, and the middle is two. That's because, four inches of a square mousse circle, the length of the diagonal line。
29
The finished chart。Chocolate cheesecake Make Tips
1. This combination produces a round 6 inch model or small moulds. Whether it's made with a little mold like me or with a six-inch round. And the last cake we get, we need to cut it down and make it smaller than the mold, so we can make cakes with cream on the outside. Cake slices have to be thinner and taste better. Usually, a big cake can cut out four or five slices, but actually just three. Just eat the rest of the cake. When the cake is ready, there's enough time to freeze in the fridge to eat. This allows chocolate cheese to slowly penetrate into the cakes, makes the cakes wetter, and the cheeses harder, and the two taste better combined. The cake must be kept in a freezer seal and consumed within three days。