Portion cheesecakes can be decorated with two-color filling curd cream laid out on crispy cake. External complexity such decoration is completely deceiving, and small, black and white whirlwinds will become a memorable treat. Make two types of cream and while spilling, twist into a spiral, you can also experiment with the drawing in the process, for example, laying out the cream волнами. 
Time: 45 мин.plus solidification time Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chocolate cake
- 1 and 1/4 whole grain flour
- 3 tbsp. l cocoa powder (sifted)
- 60 gr butter (melted)
- 3 tbsp. l honey
- 1/8 tsp salt
Vanilla stains
- 2 large egg yolks
- 1/4 Art. Sahara
- 1 tbsp. l water
- 1/2 vanilla pod or 1 1/2 vanilla paste
- 250 gr mascarpone cheese softened at room temperature
Chocolate stains
- 60 gr dark chocolate, smash or cut into pieces
- 2 large egg yolks
- 1/4 Art. Sahara
- 3 tbsp. l instant coffee
- 250 gr mascarpone cheese softened at room temperature
Recipes with similar ingredients: whole grain flour, cheese mascarpone, bitter chocolate, eggs, vanilla pod, cocoa, coffee, honey
Recipe preparation:
- Preheat the oven to 175 ° C. On a baking sheet with parchment paper, lay 8 rings for tarts with a diameter of 7-8 cm.
- For cakes, mix flour, salt and cocoa powder. Combine the melted butter with honey, add this mixture to flour and mix well (the dough should look like dry and crumbly). Divide the dough between the shapes and lay, pressing down with fingers. Bake the cakes for 10 minutes and then refrigerate. before filling with the filling.
- For vanilla curls: in a metal bowl, set in a pot of boiling water, mix the egg yolks, sugar and water, add vanilla seeds. Keep whipping on water bath for about 3 minutes, until the mixture increases in volume twice to the desired consistency (draw a groove on the surface beaten with sugar yolks – it should remain). Remove from heat and gently inject the mixture into a mascarpone, whisking until smooth and homogeneity.
- For chocolate curls: gently melt the chocolate on water bath. In a metal bowl, beat the egg yolks, sugar and coffee, place a bowl over boiling water, keep whisking until the mixture does not double in volume (on the surface of cream must remain groove). Remove from heat, add while stirring, melted chocolate and gently inject the mixture into mascarpone.
- Using two ladles (you can also use milk jug or a mug) for each type of cream, pour both mixtures on chilled cakes at the same time, slightly twisting into curls. Make the curls more expressive with a skewer.
- Put cheesecakes in the refrigerator for at least 6 hours to the filling is frozen. Before serving with a small spatula, go through the edges of the cheesecakes so that they are easier to move away from the form and lay on serving plates.
