Chocolate ganache cake with cream cheese

Chocolate Ganache and Cream Cheese Cake

This decadent cake with chocolate ganache and cream cheese is the perfect choice for any special occasion or simply to indulge your taste buds. The fluffy base, combined with the smooth cream of cheese and chocolate, makes this recipe an irresistible dessert. Let’s discover together how to make this delight step by step.

Preparation time: 20 minutes
Baking time: 12 minutes
Cooling time: 3-4 hours
Total time: 4 hours 32 minutes
Number of servings: 12

Ingredients

For the base:
- 5 large eggs
- 5 tablespoons of sugar
- 2 tablespoons of cocoa powder
- 4 tablespoons of flour
- 2 tablespoons of cold water
- 1 teaspoon of baking powder
- 2 teaspoons of rum essence
- A pinch of salt

For the cream:
- 170 g of dark chocolate (minimum 70% cocoa)
- 200 ml of liquid cream
- 150 g of cream cheese
- 2 heaping tablespoons of sour cream
- 1 tablespoon of amaretto
- Seeds from half a vanilla pod

For the syrup:
- 1/2 cup of brewed coffee
- 3 tablespoons of amaretto

History and Tradition

The chocolate ganache and cream cheese cake is a modern combination that blends the tradition of chocolate cakes with the refinement of cheese. Over the years, chocolate has been considered a luxury ingredient, and its combinations with cheese have become famous in gourmet desserts. This cake combines textures and flavors to create a unique tasting experience.

Step by Step

Step 1: Preparing the Base

1. Preparing the ingredients: Make sure all ingredients are at room temperature. This will help achieve a homogeneous texture.

2. Mixing the yolks: In a bowl, add the 5 yolks and sugar. Mix them with an electric mixer until they become a creamy composition, of an intense yellow color.

3. Adding dry ingredients: To the yolk mixture, add the cold water, flour, cocoa powder, and baking powder. Mix gently until combined.

4. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until they form a firm and shiny foam. They should be firm enough to form peaks.

5. Incorporating the egg whites: Add the beaten egg whites to the yolk mixture, gently folding with a spatula to avoid losing air. Add the rum essence.

6. Baking the bases: Line a large baking tray with parchment paper. Pour the mixture and level it evenly. Place the tray in a preheated oven at 180°C (moderate temperature) for 12 minutes. Once baked, remove the base and let it cool completely.

Step 2: Preparing the Cream

1. Melting the chocolate: In a heatproof bowl, add the liquid cream and the broken chocolate into small pieces. Place the bowl over a double boiler and stir continuously until the chocolate is completely melted. It is essential not to let the mixture boil.

2. Cooling and whipping the cream: Once melted, remove the chocolate cream from the heat and let it cool to room temperature, then refrigerate for 3-4 hours until it hardens. After it has hardened, whip it until it becomes an airy foam.

3. Preparing the cream cheese: In a separate bowl, mix the cream cheese with the sour cream, vanilla seeds, and amaretto, using a mixer until it becomes a homogeneous mixture.

4. Combining the creams: Add the chocolate foam to the bowl with the cream cheese and gently mix to combine the two mixtures.

Step 3: Assembling the Cake

1. Soaking the bases: Prepare the coffee and add the amaretto. Cut the cooled base in half widthwise. Place the first half of the base on a platter and generously soak it with the coffee mixture.

2. Adding the cream: Spread half of the chocolate and cheese cream over the soaked base, leveling it evenly.

3. Finalizing the assembly: Place the second half of the base over the leveled cream. Soak this part and apply the remaining cream, leaving a few tablespoons for decoration.

4. Final cooling: Refrigerate the cake for a minimum of 2 hours to set well.

Step 4: Serving

1. Portioning: After it has been in the fridge, remove the cake and cut it into equal portions.

2. Decorating: Using the reserved cream, fill a piping bag and decorate each portion with a beautiful dollop of cream.

3. Serving suggestion: This cake pairs wonderfully with a cup of coffee or a glass of sweet wine for a perfect contrast between intense flavors.

Practical Tips

- Ingredients at room temperature: Ensure that the eggs and cheese are at room temperature for easier mixing and better texture.
- Quality chocolate: Use high-quality chocolate to achieve an intense and authentic flavor.
- Alcohol-free version: If you want an alcohol-free version, you can substitute amaretto with vanilla or coffee essence.
- Stores well: The cake keeps well in the fridge for a few days, but it is best after being chilled for at least 2 hours.

Frequently Asked Questions

1. Can I use white chocolate?
- Yes, but the taste will be different, and the texture will be sweeter. It is recommended to adjust the sugar amount in this case.

2. How can I make the cake less sweet?
- Reduce the amount of sugar in the base and opt for chocolate with a higher cocoa percentage.

3. Can the cake be frozen?
- It is not recommended, as the cream cheese does not freeze well. It is best to keep it in the fridge.

Nutritional Benefits

This cake contains nutritious ingredients, such as dark chocolate, which is rich in antioxidants and has beneficial effects on heart health. The cream cheese provides a source of protein, calcium, and vitamins. However, it is important to consume the cake in moderation, considering the calorie content, which is approximately 350 calories per serving.

This chocolate ganache and cream cheese cake will not only impress but will also give you the perfect opportunity to spend quality time in the kitchen. Treat yourself and your loved ones with this delicious recipe! Enjoy!

 Ingredients: For the base: 5 eggs, 5 tablespoons sugar, 2 tablespoons cocoa, 4 tablespoons flour, 2 tablespoons cold water, 1 teaspoon baking powder, 2 teaspoons rum essence, a pinch of salt. For the cream: 170 g dark chocolate, 200 ml liquid cream, 150 g cream cheese, 2 heaping tablespoons sour cream, 1 tablespoon amaretto, seeds from half a vanilla pod. For soaking: 1/2 cup brewed coffee, 3 tablespoons amaretto.