Espresso cheesecake with chocolate

Ingredients

Directions

1. 1

   Melt the butter and let it cool down lukewarm. Finely crumble the biscuits in the universal chopper. Mix melted butter into the cookie crumbs. Pour the mixture onto the bottom of a greased springform pan (26 cm Ø). Press to a flat base, forming a small rim (approx. 1 cm high). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. Let them cool down. Place the springform pan on a large piece of aluminium foil and press the foil tightly against the pan all the way round so that it becomes watertight.

2. 2

   Place the form in the fat pan of the oven. Chop the chocolate and melt it in a hot water bath. Whisk eggs and sugar with the whisk of the hand mixer until thick. Stir in 4 portions of cream cheese. Also stir in the pudding powder and crème fraiche. Remove about 1/4 of the mixture. Mix espresso powder with 1 tablespoon of hot water. Stir into the smaller part of the crème fraiche. Stir melted chocolate into the remaining cheese mixture. Pour the chocolate cheese mixture onto the crumb base and smooth it down. Carefully pour the espresso mixture over it. Pour into the hot oven, add hot water about 1 cm high. Bake for about 1 hour. Leave to rest for 15 minutes in a switched-off oven. Let the cake cool down in the mould.

3. 3

   Stir into the smaller part of the crème fraiche. Stir melted chocolate into the remaining cheese mixture. Pour the chocolate cheese mixture onto the crumb base and smooth it down. Carefully pour the espresso mixture over it. Pour into the hot oven, add hot water about 1 cm high. Bake for about 1 hour. Leave to rest for 15 minutes in a switched-off oven. Let the cake cool down in the mould. Put them in a cool place overnight. Chop the chocolate coating and melt in a warm water bath. Pour onto a marble board or the back of a baking tray, spread thinly and allow to set. Use a spatula to scrape off thin rolls. Remove the cake from the mould. Spread the chocolate rolls in the middle. Dust the edge with icing sugar

4. 4

   Put them in a cool place overnight. Chop the chocolate coating and melt in a warm water bath. Pour onto a marble board or the back of a baking tray, spread thinly and allow to set. Use a spatula to scrape off thin rolls. Remove the cake from the mould. Spread the chocolate rolls in the middle. Dust the edge with icing sugar

5. 5

   waiting time approx. 13 hours