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Triple chocolate cheesecake

Triple chocolate cheesecake

Preheat the oven to 160 degrees.

The biscuits are finely crushed and mixed with cocoa and melted butter (possibly add more butter if you think it is not enough). Pour into a round tray and press well only on the bottom of the tray. I lined the bottom of the tray with baking paper.

700g of cheese is beaten with 3/4 cup sugar and vanilla essence until it becomes very creamy and fine. We keep 2 squares of white chocolate, and the rest melts on a steam bath or microwave. Cool slightly and add over the cheese; mix. Add eggs one at a time, mixing after each at low speed. Pour the composition over the crust.

Bake for 1 hour or until the middle is done. With a knife, go over the edge of the form to detach the composition. It cools completely.

Mix the rest of the cheese and sugar until smooth. From the dark chocolate we keep 2 squares, we melt the rest in 50ml liquid cream. After it has cooled slightly, add it over the cheese and mix well. Whipped cream, mix well with the cheese and place over the cheesecake.

Garnish with white and dark chocolate chips kept to your imagination.

Refrigerate for 4 hours and then serve!

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Strawberry cheesecake

Chop the biscuits and mix them with the Unirea Original margarine.
Put the composition in a tray with a diameter of 22 cm, lined with baking paper.
Refrigerate the pan for 45 minutes.
Wash and cut the strawberries in half.
Put the strawberries and lemon juice in a blender and turn them into puree.
Strain the strawberry puree through a sieve.
In a bowl, mix the cream cheese with the powdered sugar for 2 minutes on medium speed.
Add the whipped cream, vanilla essence and mix for another 3-5 minutes on high speed.
Separately, mix the mascarpone cheese for 2-3 minutes.
Add 3-4 tablespoons of the first composition over the mascarpone cheese and mix.
Add the strawberry puree and the rest of the cream composition. Lightly homogenize with a spatula.
Hydrate the gelatin according to the instructions on the package.
Then add the gelatin to the cheesecake cream and mix.
Put the composition over the biscuit crust, cover with cling film and refrigerate for 4 hours or overnight.
Beat the whipped cream and decorate the cheesecake with whipped cream, using a posh and fresh strawberries.


200 g biscuits
75 g Unirea Original margarine at room temperature
450 g strawberries
200 g cream cheese
½ teaspoon vanilla essence
120 g powdered sugar with vanilla
240 g whipped cream, cold
400 g cold mascarpone
2 tablespoons lemon juice
14 g gelatin

For decoration:
100 g cream for whipped cream
1 tablespoon powdered sugar
100 g of strawberries


A delight chocolate sauce it is always the perfect topping for panna cotta, pancakes, ice cream or even for a simple slice of cake.

Recipe it is quite simple, the sauce is prepared quickly and has a wonderful taste.

For a more intense color and a very chocolatey taste, you can prepare it with dark chocolate, over 70% cocoa and you can add a tablespoon of cocoa.

I used 50% cocoa household chocolate and put only 50 grams of sugar because the chocolate was already sweet. If you make it with dark chocolate, you can add an extra 30 grams, obviously, if you want a slightly sweeter sauce. .

It has a perfect consistency, is not very thick and can be stored for up to a week in the refrigerator.

Brownie chocolates

Life is like a box of chocolates. Do you have the courage to open the box and taste them, in turn, as they come? To unfold their golden foils, to catch them trembling between your fingers and with your eyes closed to let them melt slowly in the roof of your mouth, trying to guess their aroma? You never know what you’re gonna get! A little too bitter. A little too sweet. But that chocolate is the answer you were looking for. And when you think you're tired, you feel like you're looking forward to another one

Brownie chocolates (for the moments when you feel like you have too much chocolate in your life)

  • 200g soft butter
  • 200g dark chocolate, broken into pieces
  • 200g powdered sugar
  • 4 eggs
  • 55g flour
  • 35g cocoa

Grease 6 pastry discs with butter and line them with baking paper. Place them on a tray lined (and she) with baking paper.

Beat the butter with the sugar until they become an aerated foam. Incorporate, in turn, eggs. Then, gradually, melted chocolate in a bain-marie.

Sift flour and cocoa and incorporate them together, with a spatula or spoon, into the earlier mixture.

Pour the composition into the prepared discs and bake for 8 minutes at 190C.

Remove from the oven, let cool for 2 minutes, then lift the pastry discs and peel the baking paper off the brownies.

& # 8230or a sauce with coffee next to it, fresh fruit or you can leave it that simple. You can eat them hot or cold for tomorrow's coffee.

Recipe: from Michel Roux jr.

Related posts

Fruit meringue roll

Morning and blueberry muffins

The chocolate of my childhood. Homemade chocolate

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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  • It took
  • 200 g flour
  • 50 g cocoa
  • 2 eggs
  • 160 ml of warm milk
  • 30 ml oil
  • 5 g dry yeast
  • 1 tablespoon sugar
  • a pinch of salt
  • Syrup
  • 400 ml water
  • 150 g sugar
  • the vial free of rum
  • decoration
  • 450 ml sweet cream for whipped cream
  • 1 tablespoon powdered sugar
  • 3-4 drops of lemon juice
  • 100 g household chocolate
  • 5 tablespoons milk

Assembling and decorating Margarita Cupcakes with tequila lime and triple sec

The cream is transferred to a garnish bag with a star-shaped spray. Hazelnuts are formed on the surface of each cupcake.

Decorate as desired. I chose candied cherries, lime peel and cocktail umbrellas.

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Margarita is a cocktail of Mexican origin, made famous all over the world and enjoyed by both connoisseurs of bartending and laymen. Served simply or with ice in graceful tall glasses or in classic crystal glasses, Margarita is one of the most popular cocktails of all time. And rightly so! It is a drink with double powers: it cools on a summer day and warms on a cold day. It's perfect in any season. Every day is a good day for a Margarita cocktail. The classic Margarita cocktail is made from lime juice, tequila and triple dry orange liqueur. The rim of the glass is decorated with salt and a slice of lime. There are also variations, in the sense that lemon juice is sometimes replaced with lemon juice, and sometimes only tequila or only triple sec can be used.

About these delicious Margarita Cupcakes with tequila lime and triple dry I can tell you that they are some special cakes. If you want to impress your guests with a spectacular but easy-to-prepare dessert, Margarita Cupcakes are the ideal solution. Don't worry about the alcohol content, it's in negligible quantity and it's cooked thermally anyway, so these wonderful Margarita Cupcakes can be enjoyed by children as well. I really like the scent of limes, it's exotic and special and I try to use them as often as I can. But, of course, whoever wants, can use lemon with great commitment.

Brownie cheesecake recipe flavored with oranges and cinnamon

  • Ingredients for the brownie flavored cheesecake recipe with orange and cinnamon

200 grams of 65% fat butter
4 eggs
70 grams of powdered sugar
80 grams of Nestle Desert Noir chocolate
orange juice (50 ml)
150 grams of white flour
15 grams of cocoa
50 grams of coarsely chopped walnuts
1 teaspoon baking powder
1 teaspoon grated cinnamon
a pinch of salt

150 grams of cottage cheese
150 grams of Greek yogurt with 10% fat
50 grams of powdered sugar
grated peel from an orange

  • Preparation for the brownie cheesecake recipe flavored with orange and cinnamon
  1. Prepare all the ingredients, put baking paper in a 20/23 tray and turn the oven to 170 degrees.
  2. Cut the butter into pieces and put it in a bowl to melt on a steam bath and add the broken chocolate pieces. After the butter has melted, put the bowl aside and mix to melt the chocolate, then let the composition cool slowly.
  3. Meanwhile, separate the egg whites from the yolks.
  4. Put the powdered sugar over the yolks and mix with a pear-shaped wire or electric mixer for five to six minutes until the sugar melts, the egg whites turn white and our composition looks like a cream.
  5. Put a pinch of salt in the bowl with the egg whites and beat them well (with a whisk or mixer) until they become firm and if we try to turn the bowl, they will not fall.
  6. Over the yolk and sugar cream, add the butter and chocolate composition and mix well.
  7. Add the orange juice, cinnamon and walnuts and mix well and then add the beaten egg whites, mixing this time with a silicone spatula (or wooden spoon) with light movements, from bottom to top so as not to lose the aeration of the egg whites.
  8. In another bowl, sift the flour together with the baking powder and cocoa.
  9. Gradually add the flour, mixing in the same way, with light, circular and bottom-up movements until completely incorporated.
  10. In another bowl, mix the cottage cheese, mashed well with a fork, yogurt, orange peel and sugar.
  11. Pour the blackberry composition into the tray prepared in advance, keeping aside six tablespoons.
  12. We put over this, in the tray, from place to place, with the help of a spoon, the cheese composition and then we spread it, helping ourselves with a spoon.
  13. On top, put, in place, from place to place, the six tablespoons of the preserved chocolate composition and do the same, spread it without insisting too much, thus obtaining a non-uniform combined dough.
  14. Put the tray in the oven for about 30 minutes (depending on the oven of each one), we do the test with the toothpick and if it comes out clean it means that we can take it out of the oven. Another way to check if it is ready: we notice the edges and if it starts to come off the edges slightly, it means that it is time to take it out of the oven and leave it to cool.
  15. After it has cooled, we cut it and enjoy it with pleasure.

Have a good appetite!


Mascarpone cake and chestnut puree (click here for recipe)

Cake with cream cheese, pumpkin and chocolate (click here for recipe)

Carrot, orange and ginger cake (click here for recipe)

Baked cheesecake with cherries

We put the biscuits through a blender until we grind them well, then we mix them with the melted butter, we homogenize and we pour the biscuits in a 25cm tray lined only on the bottom with baking paper,
press well with a spoon or a glass to be uniform and put the tray in the fridge until the filling is ready.

Turn the oven to 170 degrees C.

In a bowl put the cottage cheese, cream cheese, sugar, flour and mix at medium speed for 2 minutes until you get a frothy composition. Add the eggs one by one, mixing for about 30 seconds for each, then add the vanilla essence with the vanilla sugar and mix again at low speed until you get an airy and frothy composition.
Pour the resulting filling over the crushed biscuits, and before putting the cheesecake in the oven, cover the tray on the outside with aluminum foil and place the tray in another, larger tray (the one on the stove) and put everything in the oven for 15 minutes at 170 degrees, then reduce the intensity of the oven to 120 degrees for 70-80 minutes, until you notice that the inside of the cheesecake moves easily like a jelly.

If you have a regular oven, the baking time is different, bake over low heat until you get a slightly golden color on the edges and yellow inside.

When it is ready, we take it out on a grill and with a knife we ​​detach the edges of the tray and let it cool completely.

For the fruit sauce:
Wash the cherries and remove the seeds, then place them in a large kettle with the other ingredients and boil until you get a well-bound sauce.
We put it aside, and when it's hot we pour it over the cheescake.
When it is completely cold, put it in the fridge for at least 2 hours.

For the chocolate pudding cake, beat the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy foam like meringue. Mix the yolks with the oil, stirring lightly as for mayonnaise, then add over the egg whites and mix gently. The flour is mixed with cocoa and baking powder, incorporated into the egg composition and mixed. Pour the composition into the tray lined with baking paper, put it in the oven until it passes the toothpick test.

CREAM 1 - melt the butter partially, then mix until it becomes fluffy. Add the sugar and mix until the sugar melts. Add melted chocolate, cocoa, almond essence and mix.

CREAM 2-sachet of pudding we mix it with cocoa and 100 ml milk. Put 300 ml of milk on the fire with the sugar and when it starts to boil, put the pot aside and add the pudding mixture. Mix well and put back on the fire, stirring vigorously until it thickens. Add the rum essence and let the cake cream cool a bit.

We let the baked and cooled cake top cut into 3

Place the first sheet-syrup-cream 1-sheet-syrup-cream 2 (add it warm). Let it cool completely then add 3 sheets-syrup, add the jelle cake envelope (I mixed the contents with 3 tablespoons of sugar and 200 ml of cold water, I put it on the fire for about 1 minute after which I let it cool a little) and whipped cream.