Schokoladen-Käsekuchen mit Marshmallow-Haube

Name: Schokoladen-Käsekuchen mit Marshmallow-Haube
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g Butter; 150 g Butter biscuits; 150 g Shortbread; 200 g Dark chocolate; 350 g Double cream cheese; 1 slightly heaped tablespoon of cocoa; 150 g Sugar; 1 package Vanilla sugar; 3 eggs + 3 fresh egg whites (size M); 150 g + 1 teaspoon icing sugar; 1 TEASPOON Cornstarch; 7-10 Tbsp Salt; 2 TEASPOONS Lemon juice; 1 large freezer bag

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g Butter
150 g Butter biscuits
150 g Shortbread
200 g Dark chocolate
350 g Double cream cheese
1 slightly heaped tablespoon of cocoa
150 g Sugar
1 package Vanilla sugar
3 eggs + 3 fresh egg whites (size M)
150 g + 1 teaspoon icing sugar
1 TEASPOON Cornstarch
7-10 Tbsp Salt
2 TEASPOONS Lemon juice
1 large freezer bag

Directions

1
Melt the butter and let it cool down a little. Put the butter biscuits and shortbread in a freezer bag, seal it and crumble finely with a rolling pin. Mix crumbs and butter well and put them into a springform pan (26 cm Ø).
2
Press firmly with your hands to form a base, forming a rim about 1 cm high. Keep cold.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Roughly chop the chocolate. Melt 150 g chocolate in a hot water bath, then let it cool down a little.
4
Mix cream cheese, cocoa, sugar, vanilla sugar and 3 eggs with the whisks of the mixer. Stir in melted chocolate briefly. Put the mixture into the springform pan on the crumb base and smooth it down.
5
Bake the cake in a hot oven on the lowest shelf for about 45 minutes.
6
Remove from the oven and place on a cake rack. Increase oven temperature (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt 50 g chocolate in a hot water bath. Spread evenly on the cake.
7
Sieve 150 g icing sugar and starch. Beat 3 egg whites, 1 pinch of salt, lemon juice and sugar mix with the whisks of the mixer in a hot water bath until stiff. Beat until the egg white mass binds a little.
8
Spread loosely on the cake, leaving an approx. 1 cm wide edge free.
9
Bake in a hot oven for 10-12 minutes. Remove from the oven, place on the cake rack and immediately remove from the edge of the springform pan all around with a knife. Leave to cool in the mould. Remove from the mould and dust the rim with 1 tsp. icing sugar.