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Mónica Mateos

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Chocolate Cake with Eggnog Cheesecake

3 h
25 min
Easy
169
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If you love the combination of chocolate with eggnog, you will love this Chocolate Cake with Eggnog Cheesecake! This recipe combines a fluffy cake with a creamy cheesecake, the contrast in textures is spectacular! The best of all is that it's decorated with chocolate bunnies to give it a special touch and presentation.
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Ingredients

10 servings
  • 2 1/4 cups of flour
  • 2 teaspoons of baking soda
  • 1/2 teaspoonful of Salt
  • 1/3 of Cup of cocoa
  • 3/4 of Cup of sugar
  • 3 pieces of egg
  • 1 tablespoon of vanilla
  • 1 Cup of sour cream
  • 1/2 Cup of Butter melted
  • 170 grams of milk chocolate molten
  • 1 Cup of milk hot
  • 1 Cup of butter cookie for the base
  • 1 Cup of nut for the base, finely chopped
  • 1/2 Cup of Butter melted, for the base
  • 2 packages of cream cheese 190 gc / u for the cheesecake
  • 1/2 Cup of whipping cream for the cheesecake
  • 1/2 Cup of powder sugar for the cheesecake
  • 1 tablespoon of vanilla for the cheesecake
  • 1 Cup of eggnog for the cheesecake
  • 1 teaspoonful of yellow food color
  • 2 envelopes of unflavored gelatin 7g each, hydrated and melted for the cheesecake
  • 2 packages of cream cheese for the frosting
  • 1/2 Cup of whipping cream for the frosting
  • 1/4 of Cup of powder sugar for the frosting
  • 1 Cup of milk chocolate to decorate
  • to taste of caramelized walnut chopped to decorate
  • to taste of rabbit of chocolate

    Preparation

    Preheat the oven to 170°C. (347°F)
    For the chocolate cake, in a bowl sift the flour with baking soda, salt, cocoa and sugar.
    Beat the eggs with the vanilla essence, add the butter, the cream, the melted chocolate, add the powders little by little alternating with the hot milk and beat for 5 more minutes until integrating completely.
    Pour into two molds of 20cm (8 inches) diameter previously greased and floured, bake for 25 minutes or until cooked. Let cool and reserve.
    Place the cookies in a bag and crush them with a roller until you get a powder.
    In a bowl, mix the cookies with the nuts and butter, mix until integrated. Set aside.
    For the eggnog cheesecake, beat the cream cheese with the whipping cream, add the powdered sugar, the vanilla essence, the eggnog, the yellow coloring and continue beating. Once it is integrated, gradually add the melted gelatin and mix very well.
    To assemble the cake, place the cookie mixture in a cake mold and press with a spoon to form the base or crust. Place a disk of chocolate cake on top and pour the eggnog cheesecake, smooth with a spatula and refrigerate until set.
    Remove from refrigeration and cover with the other cake disk. Release and set aside.
    For the frosting, beat the cream cheese with the heavy whipping cream to beat and the powdered sugar, until you have a firm and smooth frosting.
    Cover the cake with the frosting and smooth very well with an angled spatula. Decorate with the melted chocolate forming a uniform drip on the edges of the cake.
    Add the caramelized nuts to the center and arrange the chocolate bunnies on the edges. Refrigerate until chocolate dries and serve.

    PRESENTATION

    On a cake base, accompanied by a cappuccino.

    TIPS

    The baking soda along with the sour cream, help your cake be fluffy. You can replace the sour cream with buttermilk (milk with lemon).

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1108
    kcal
    55%
    Carbohydrates
    138
    g
    46%
    Proteins
    19.3
    g
    39%
    Lipids
    61.8
    g
    95%
    Fiber
    10.8
    g
    22%
    Sugar
    70.6
    g
    78%
    Cholesterol
    139
    mg
    46%
    Esha
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