Mini-choco cheesecakes with a salty bottom

Name: mini-choco cheesecakes with a salty bottom
Cook time: 25 min
Total time: 250 min
Yield: 8
Cuisine: American
Ingredients: 120 g unsalted butter or margarine; 250 g megamix pretzels everything except the triangular cheese salts; 50 g light brown caster sugar; 150 g dark chocolate 72%; 100 g fudge caramel bag of 200 g; 6 medium sized egg; 500 g cream cheese natural; 200 g creme fraiche; 100 g granulated sugar; tl sea salt flakes

Mini-choco cheesecakes with a salty bottom, caramel and sea salt

Ingredients

Kitchen Stuff

1 baking paper
4 small spring form (Ø 12 cm)
1 food processor

Directions

Preheat the oven to 160 ° C.
Cover the bottom of the spring forms with parchment paper and grease the edges.
Melt the butter in a saucepan. Grind the salt with the light caster sugar and the melted butter in the food processor.
Divide the mixture over the bottoms of the spring forms and press well with the convex side of a spoon.
Put a pan with a layer of water on the fire. Cut the chocolate coarsely.
Put the chocolate in a bowl and hang in the pan. Make sure the bowl does not touch the water. Let the chocolate melt (au bain-marie).
Allow the chocolate to cool slightly. Meanwhile, cut the fudge into very small blocks. Split the eggs, the protein is not used.
Beat the cream cheese with the crème fraîche and the sugar with a mixer to an airy mass. Beat the whole eggs and the 3 egg yolks through.
Add the melted chocolate and the fudge and stir. Spread the cream cheese mixture over the molds and cook in the oven for about 45 minutes.
Let the tarts in the mold on a rack cool down to room temperature. Cut the sides with a knife and remove the cakes from the molds.
Sprinkle the tarts with the sea salt. Bon appétit! .