Triple Chocolate Cheesecake . 巧克力芝士蛋糕三重奏

                  

                       Triple Chocolate Cheesecake . 巧克力芝士蛋糕三重奏

I have just made this chocolate cheesecake for a young relative, it's triple chocolate flavored, suits his taste buds of loving chocolate and cheese. I believe it's yummy even though I just developed the recipe yesterday. I don't even get a chance to taste it myself.

特為一位年少親友造了一個巧克力芝士蛋糕。內層巧克力芝士蛋糕配外層的巧克力牛油漿及巧克力碎餅裝飾，名副其實的巧克力芝士蛋糕三重奏; 一定滿足到小朋友喜愛巧克力和芝士的味蕾。我自己還沒有機會試食，因為食譜是在造蛋糕前才寫好，不過我有信心這蛋糕一定會好吃。

Triple Chocolate Cheesecake

Ingredients:

For 15cm loose-base cake tin

Cake Base-

Oreo Sandwich Cookies 7 pc (without Crème filling)

Sugar 10g

Butter 40g

Chocolate Cream Cheese Filling-

Cream Cheese, softened 250g

Condensed Milk 100g

70% Dark Chocolate, melted 100g

Milk 60g

Egg 2 pc

Cake Flour 1 tbsp

Chocolate Frosting-

Butter, softened  75g

Dark Cocoa Powder 35g

Vanilla Extract 1/2 tsp

Milk 60g

Sugar 90g

Decoration:

Oreo Sandwich Cookies 4 pc (without crème filling, break into pieces)

Method:

1.   Preheat oven to 170C. Wrap the outside base of a 15cm dia. loose-base round cake tin with double layers of foil

2.   Grind Oreo Cookies till super fine, mix well with melted butter and sugar, press onto the tin base till firm, then put it into the oven and bake for 8 minutes, let cool

3.   Reduce oven temperature to 160C

4.   In a large bowl, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth; add in melted chocolate and mix well, then milk and mix well

5.   Add eggs in, one at a time, slightly mix well

6.   Fold cake flour in the mixture.  Pour into prepared cake pan. Place over a water bath with an inch of water

7.   Bake over 160C for 15 minutes and reduce heat to 140C and bake for another 30-35 minutes or until center is set; remove the cake from the oven and let cool for an hour. Chill at least 4 hours or overnight

8.   For Chocolate Frosting: In a large mixing box, cream butter till fluffy, gradually beat in cocoa powder, sugar and vanilla extract and mix well; add milk until frosting reaches your desired consistency

9.   Frost the cake and decorate it with Oreo chunks; Keep in the fridge till 10 minutes before serve. Enjoy.

巧克力芝士蛋糕三重奏

材料： 用15cm 脫底蛋糕模

材料：
餅底： -
Oreo 巧克力餅乾 7 pc(去除奶油餡)

糖 10g

牛油溶液 40g

蛋糕料：
忌廉芝士，軟身 250g
甜煉奶 100g

70％黑巧克力，座溶 100g

牛奶 60g

蛋  2 pc
低筋粉 1 tbsp

巧克力糖霜 -

牛油，軟身 75g

黑可可粉 35g

天然香草油連籽 1/2 tsp

牛奶60g

糖90g

裝飾：

Oreo巧克力餅乾4件（去除奶油餡，砸碎）

做法：

1. 預熱烤箱至170℃。用雙層錫紙包好脫底模外底

2. 磨碎Oreo餅乾，與牛油和糖混和，然後按壓到模底內，放入烤箱烘烤8分鐘，放涼

3. 將烤箱溫度降至160℃

4. 在一個大碗裡，將忌廉芝士打至鬆身，加入甜煉奶打至細滑; 加入座融的巧克力拌勻，再加入牛奶，拌勻

5. 逐隻雞蛋拌入，輕輕混勻

6. 灑入餅粉，拌勻。倒入餅模內。座入有水2.5cm高的烤盆

7. 放入160℃烤箱烘烤15分鐘，降溫至140℃再烘烤30-35分鐘或直至蛋糕中心凝結;從烤箱中取出蛋糕，待涼一個小時, 再冷藏4小時或過夜

8. 巧克力糖霜：打起牛油至蓬鬆，加入可可粉、糖和香油混好，加入牛奶拌勻至理想稠度

9. 取出蛋糕，移走餅模，用巧克力糖霜起抹勻蛋糕面及周邊，用Oreo餅乾碎塊裝飾蛋糕。放冰箱至吃前10分鐘取出回溫，即可享用