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SUSAN FEILER
Dark chocolate cream cake
Also try this delicious dark chocolate cream cake
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Ingredients
Directions
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Finely grind the biscuits in the food processor and pour in the melted butter.
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Line the bottom of the spring form with baking paper. Divide the biscuit mixture over the bottom of the spring form. Press the cookie layer well and put in the refrigerator to stiffen.
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Melt the chocolate au bain-marie.
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Beat the cream cheese with a whisk loose in a mixing bowl and stir the melted and almost cooled chocolate gradually until everything is well mixed.
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Pour this mass onto the cookie base and cover with cling film.
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Let the cake stiffen completely in about 3 hours.
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Remove the foil and cover the top of the cake with a sieve with a layer of cocoa powder.
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Decorate the cake with Easter eggs. Remove the cake from the mold and cut it into points.
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Nutrition
1040Calories
Sodium0% DV0g
Fat122% DV79g
Protein24% DV12g
Carbs23% DV68g
Fiber0% DV0g
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