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Cold Chocolate Cheese Cake

200 grams chocolate, bittersweet
3 large eggs
8 tablespoons powdered sugar
250 millilitres cream
1 teaspoon vanilla extract
1 cup pecans
200 grams butter
2 tablespoons sugar
1 tablespoon cocoa powder
200 grams biscuit crumbs


Crust: Melt the butter. Mix the crumbs with the sugar and cocao. Add the melted butter. Stir until well mixed. Put it into a 26 centimeter spring-form. Press the mixture into the form. Put in refrigerator. Filling: Melt the chocolate in a double-boiler or in micro-wave. Stir until smooth. Remove from heat. Beat the egg-whites until hard peakes form -- set aside. Whip the cream until soft peaks form -- set aside. Whip the egg-yokes with the sugar until fluffy. Whip the cream-cheese until fluffy, add the egg-mixture and the chocolate. Stir the mixture until fully combined. Fold in the cream until combined. Finally fold in the egg-whites until combined. Pour the mixture over the crust. Put the pecan nuts on top, cover it and refrigerate for at least 6 hours, preferably overnight.

Source: recipeland.com