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Categories:
buttery butter cream cheese sugar egg condensed milk heavy cream flour lemon juice chocolate cocoa milk
Viewed: 60 - Published at: 2 years agoIngredients
- 40 grams Buttery biscuits
- 20 grams Butter (unsalted or cultured unsalted)
- 90 grams Cream cheese
- 30 grams Sugar
- 1/2 Egg
- 10 grams Condensed milk
- 50 grams Heavy cream
- 10 grams Cake flour
- 1 tsp Lemon juice
- 15 grams Dark chocolate
- 1 tsp Cocoa powder
- 5 to 10 grams Condensed Milk
Method
- Combine Step 2 with melted butter and spread evenly on a mold covered with parchment paper.
- Chill in the fridge.
- Use a board to flatten.
- Preheat the oven to 355F/180C.
- Beat the egg well.
- Make the fillings.
- Whisk the cream cheese well.
- Then add other ingredients in order and mix well after each addition.
- Pour the half amount of Step 5 and 10 g (in total about 115g) into a mold.
- Rap the mold against your workspace to even the surface.
- Bake for 15 minutes at 355F/180C.
- During baking, pour the rest of filling into a chocolate bowl and mix.
- Sprinkle cocoa powder and add condensed milk.
- Then mix well again.
- Pour the mixture into the mold.
- Tap and bake another 25 minutes at 340F/170C.
- I cover the top with aluminum foil.
- It's done.
- Let it cool, wrap it up, and chill in the fridge.
- Leave for a half day.
- Slice and serve.
- This is doubled and baked in a 18 cm square mold.
- It's browned and baked without aluminum foil.
