Cold Chocolate Cheese Cake – a delicious recipe with chocolate, eggs, powdered sugar, cream, vanilla, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crust: Melt the butter.
2
Mix the crumbs with the sugar and cocao.
3
Add the melted butter.
4
Stir until well mixed.
5
Put it into a 26 centimeter spring-form.
6
Press the mixture into the form.
7
Put in refrigerator.
8
Filling: Melt the chocolate in a double-boiler or in micro-wave.
9
Stir until smooth.
10
Remove from heat.
11
Beat the egg-whites until hard peakes form -- set aside.
12
Whip the cream until soft peaks form -- set aside.
13
Whip the egg-yokes with the sugar until fluffy.
14
Whip the cream-cheese until fluffy, add the egg-mixture and the chocolate.
15
Stir the mixture until fully combined.
16
Fold in the cream until combined.
17
Finally fold in the egg-whites until combined.
18
Pour the mixture over the crust.
19
Put the pecan nuts on top, cover it and refrigerate for at least 6 hours, preferably overnight.
1300
kcal
Calories
106
g
Fat
77
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 200 grams chocolate, bittersweet, 3 large eggs, 8 tablespoons powdered sugar, 250 millilitres cream, and more.
Yes, Cold Chocolate Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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