Chocolate Cake with Rompope Cheesecake

Santa Clara ®
If you love the combination of chocolate with rompope, this Chocolate Cake with Rompope Cheesecake will delight you. This recipe combines a fluffy cake thanks to Santa Clara milk and cream, with a cheesecake, resulting in a spectacular contrast of textures. The best part is that it is decorated with chocolate bunnies, giving it a special touch and presentation.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1/3 cups cocoa
  • 3/4 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla essence
  • 1 cup Santa Clara® sour cream
  • 1/2 cups butter, melted
  • 170 grams milk chocolate, melted
  • 1 cup Santa Clara® whole milk, warm
  • 1 cup butter cookie, for the base
  • 1 cup walnuts, for the base, finely chopped
  • 1/2 cups butter, melted, for the base
  • 2 packages cream cheese, 190 g each for the cheesecake
  • 1/2 cups whipping cream, for the cheesecake
  • 1/2 cups icing sugar, for the cheesecake
  • 1 tablespoon vanilla essence, for the cheesecake
  • 1 cup rompope, for the cheesecake
  • 1 teaspoon yellow food coloring
  • 2 envelopes unflavored gelatin powder, 7g each, hydrated and melted for the cheesecake
  • 2 packages cream cheese, for the cream
  • 1/2 cups whipping cream, for the cream
  • 1/4 cups icing sugar, for the cream
  • 1 cup milk chocolate, for decoration
  • candied pecans, chopped for decoration
  • rabbit, of chocolate
Preparation
3h
25 mins
Low
  • Preheat the oven to 170 °C.
  • For the chocolate cake, sift the flour with the baking soda, salt, cocoa, and sugar in a bowl.
  • Beat the eggs with the vanilla extract, add the butter, cream, melted chocolate, gradually add the dry ingredients alternating with the warm milk, and beat for 5 more minutes until fully integrated.
  • Pour into two 20 cm diameter molds previously greased and floured, bake for 25 minutes or until cooked. Let cool and set aside.
  • Place the cookies in a bag and crush them with a rolling pin until you get a powder.
  • In a bowl, mix the cookies with the nuts and butter, and mix until combined. Set aside.
  • For the rompope cheesecake, beat the cream cheese with the whipping cream, add the powdered sugar, vanilla extract, rompope, yellow food coloring, and continue beating. Once integrated, gradually add the melted gelatin and mix very well.
  • For assembling, place the cookie mixture in a cake mold and press down with a spoon to form the base. Place a layer of chocolate cake on top and pour the rompope cheesecake, smooth with a spatula, and refrigerate until set.
  • Remove from refrigeration and cover with the other cake layer. Unmold and set aside.
  • For the frosting, beat the cream cheese with the whipping cream and powdered sugar until you have a firm and smooth frosting.
  • Cover the cake with the frosting and smooth it out well with the help of a serrated spatula. Decorate with melted chocolate, forming a uniform drip around the edges of the cake.
  • Add the caramelized nuts in the center and arrange the chocolate bunnies on the edges. Refrigerate until the chocolate sets and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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