chocolate curd cheesecake

Introduction.

Pulling the chocolate curd cheesecake that's been so popular lately, it's complicated to make but not too hard, just be patient, you'll love it once you eat it!

Ingredients

(1) Au Cake portion

Dark chocolate: 80g, butter: 40g, light cream: 35g, coffee powder: 6g, eggs: 2, powdered sugar: 45g, low gluten flour: 20g,

(2)Sandwich portion

Light cream: 40g, Cream cheese: 40g, Guylian: ½ slice, Powdered sugar: 5g, Hot coffee liquid: 40g, #Coffee Chantilly Cream #Buttermilk Cheese: 45g, White Chocolate: 30g, Coffee powder: 2g, Light cream: 110g, #Topping decorations #Moisture-proof Cocoa Powder: Suitable quantity.

Steps

Step 1: Melt 80g of dark chocolate and 40g of butter over water, stir well.

Step 2: Blend 35g light cream + 6g instant coffee powder, pour into the chocolate butter mixture and mix well.

Step 3: Whisk 2 egg yolks + 10g powdered sugar, pour in and mix well.

Step 4: Sift 20g of low gluten flour into the mixture.

Step 5: Mix until there is no dry powder particles.

Step 6: Whip 2 egg whites + 35g powdered sugar until small curved hooks.

Step 7: Mix the meringue and chocolate yolks together.

Step 8: Line the bottom and inside of a 6-inch chiffon mold with greaseproof paper and pour the batter into it.

Step 9: Bake in preheated oven at 170 degrees for 35 minutes.

Step 10: Remove the cake from the oven and press out the concave shape with a spoon.

Step 11: Begin to make the center of the cake. Whip 40g of light cream until it reaches 6 points, whisk 40g of cream cheese until smooth, pour it in and mix well.

Pour in the cream cheese and mix well

Step 12: 2g instant coffee + hot water to make 40g hot coffee liquid, put the softened half of the slices of Guylian into it and stir until dissolved.

Step 13: Pour into the cheese paste and mix well.

Step 14: Pour on top of the cake and refrigerate for one hour.

Step 15: Start to make the Coffee Chantilly Cream, melt 30g of white chocolate over water, stir 2g of coffee powder + 10g of light cream into the coffee sauce, mix well together.

Step 16: Pour in 45g of cream cheese and mix well.

Step 17: Whip 100g of light cream until visible lines appear, pour in the cheese paste and continue to whisk until stiff.

Step 18: Spread on top of the refrigerated cake.

Step 19: Sprinkle a layer of cocoa powder on top.

Step 20: Decorate the cake and serve.

Step 21: Each layer has a different texture.