Rich, deliciously delicious cakes are notable for three chocolate interlayers: chocolate chip cake, filling from bittersweet chocolate and semi-sweet chocolate icing. If a you’re used to buying cheesecakes or pastries in the store, try cook them according to this recipe at home. It will take only 5 ingredients, and you can cook it right in the food processor. These cakes decorated with mint candies, they should freeze in during the night, so consider this if you decide to cook them for a party. Share with friends: 
Time: 13 hours 20 minutes. Difficulty: easy Quantity: 16 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For cake:
- 20 chocolate waffle cookies
- 3 tbsp. l softened unsalted butter
- 1 tbsp. l Sahara
- 0.5 tsp finely ground coffee beans
- 1/4 tsp fine salt
For filling:
- 220 gr finely chopped semisweet chocolate
- 220 gr curd cheese at room temperature
- 2/3 Art. Sahara
- 0.5 tbsp. sour cream
- 2 large eggs at room temperature
For glaze:
- 100 gr. crushed bittersweet chocolate
- 2 tbsp. l (30 gr.) Unsalted butter
- 1 tsp light or dark corn syrup
- 2 tbsp. l sour cream at room temperature
- 0.5 tbsp. crushed caramel candies
Recipes with similar ingredients: chocolate chip cookies, coffee, chocolate semisweet, curd cheese, sour cream, eggs, dark chocolate, caramel corn syrup
Recipe preparation:
- To cook the cake: Preheat the oven to 180 ° C. Cover the flat 25 cm baking dish with foil.
- Grind cookies in a food processor with butter, sugar, coffee and salt. Spread the cake mixture evenly over prepared form, while covering the entire surface of the bottom. Bake the cake for 15 minutes, until it hardens.
- To make the filling: warm the chocolate in microwave oven at a power of 75% until soft, approximately 2 min. Stir, and continue heating until completely dissolved, still 2 minutes. (Instead, you can put chocolate in a heat-resistant bowl. Put a pot with a little water on a slow fire, and place the bowl on top, but so that it does not touch the water, and stir until chocolate melts.)
- Combine the curd cheese, sugar and sour cream in a food processor until obtaining a homogeneous mass. Scrape off the walls from residues if required. Add the eggs and beat the mixture a little. Without turning off combine, pour in the chocolate and wait until the mixture has creamy consistency.
- Spread the mass evenly on the cake. Bake until until the filling rises slightly around the edges, but still will not ready in the center, from 25 to 30 minutes. Chill the cheesecake on a wire rack.
- To make the icing: place the chocolate, butter and corn syrup in a heat-resistant bowl, and heat with a power of 75% until dissolved, about 2 minutes. Stir all the ingredients, then add the sour cream. Distribute glaze evenly over the warm cheesecake, sprinkle crushed on top caramel sweets. Allow the dish to cool slightly, then place him in the fridge for the night.
- Cut the cheesecake into small rectangles or squares. Serve the cakes chilled, or at room temperature.
- Store cakes in sealed containers in the refrigerator for up to 5 days.To grind the sweets, remove the wrappers from them and place in refillable package. Using a rolling pin, roll it over sweets until they are crushed into crumbs, about 0.5 in size cm.
