• CRUST:
  • 150 gram of chocolate chip cookies chopped in chunks
  • 75 grams melted unsalted butter
  • FILLING:
  • 455 gram cream butter
  • 455 gram chocolate 60-70% cacao
  • 250 ml espresso
  • 250 ml cream cheese
  • 155 gram brown sugar
  • 8 large eggs
  • 900 grams raspberry
  • juice of 1 lemon
  • 2 tbsp sugar
  • For show some fresh raspberries

The New York Cheese cake is a wonderful cake. But if you are a choco addict why not make a chocolate version of this. Ooh so good and the sour raspberry sauce makes it a perfect combination .Keep in mind with preparing this cake needs to stay overnight in the fridge. For those that watch their calories …it is a stunning 727 Kcal and 32,4 gram of fat per 100 gram 😉 in short….freakin delicious :-))

Pre heat oven till 180 degrees Celsius

Crust: In a medium sized bowl combine the chocolate crumbs and melted butter. Press the crumbs evenly over the bottom of the pastry form/pan. Cover and refrigerate while you make the filling.

Spray a pastry mould (24 cm) with anti stick vegetable spray or use some oil with your hands .

Chop chocolate in small pieces and put it in a fire resistant bowl or small pan

In another pan heat the espresso together with the butter and sugar slowly to a boil.

Pour it on the chopped chocolate and leave it for a few minutes before stirring .

With a spatula stir slowly the chocolate through the mixture so the chocolate melts better.

Add the cream cheese (mix the cream cheese first so it gets soft) to the mixture and stir well.

Whisk the eggs start slowly on 1 minute then mid range 2 minutes then 3 minutes high speed

So the eggs get whiter and captures a lot of air. Then slowly add the chocolate mixture

Put all in the pastry mould and put the pastry mould in a large oven dish so the mould stand in half water. (just like making crème brullee )

Bake the cake in 60 minutes. Get it out of the water and leave it in the fridge overnight.

Get it out of the mould ( if it doesn’t go use some hot water to dip the mould in and then try again)

In a blender purée the raspberries and then place it through a strainer. Heat it with the sugar and the lemon.

Happy cooking

Chef Marcel

 

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