Ingredients
10
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
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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
9.92 onzas flour
0.33 onzas baking soda
0.11 onzas salt
1.06 onzas cocoa
5.29 onzas sugar
3 eggs
0.51 onzas líquidas vanilla essence
8.55 onzas Santa Clara® sour cream
3.97 onzas butter, melted
6 onzas milk chocolate, melted
8.45 onzas líquidas Santa Clara® whole milk, warm
8.91 onzas butter cookie, for the base
8.82 onzas walnuts, for the base, finely chopped
3.97 onzas butter, melted, for the base
2 packages cream cheese, 190 g each for the cheesecake
4.22 onzas líquidas whipping cream, for the cheesecake
3.97 onzas icing sugar, for the cheesecake
0.51 onzas líquidas vanilla essence, for the cheesecake
8.45 onzas líquidas rompope, for the cheesecake
0.18 onzas yellow food coloring
2 envelopes unflavored gelatin powder, 7g each, hydrated and melted for the cheesecake
2 packages cream cheese, for the cream
4.22 onzas líquidas whipping cream, for the cream
1.98 onzas icing sugar, for the cream
6.44 onzas milk chocolate, for decoration
0 candied pecans, chopped for decoration
0 rabbit, of chocolate
2.25 cups flour
2 teaspoons baking soda
0.5 teaspoons salt
0.33 cups cocoa
0.75 cups sugar
3 eggs
1 tablespoon vanilla essence
1 cup Santa Clara® sour cream
0.5 cups butter, melted
15.53 cucharadas 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
0.5 cups butter, melted, for the base
2 packages cream cheese, 190 g each for the cheesecake
0.5 cups whipping cream, for the cheesecake
0.5 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
0.5 cups whipping cream, for the cream
0.25 cups icing sugar, for the cream
1 cup milk chocolate, for decoration
0 candied pecans, chopped for decoration
0 rabbit, of chocolate
281.25 gramos flour
9.3 gramos baking soda
3.08 gramos salt
30 gramos cocoa
150 gramos sugar
3 eggs
1.5 centilitros vanilla essence
242.5 gramos Santa Clara® sour cream
112.5 gramos butter, melted
170 grams milk chocolate, melted
25 centilitros Santa Clara® whole milk, warm
252.5 gramos butter cookie, for the base
250 gramos walnuts, for the base, finely chopped
112.5 gramos butter, melted, for the base
2 packages cream cheese, 190 g each for the cheesecake
12.5 centilitros whipping cream, for the cheesecake
112.5 gramos icing sugar, for the cheesecake
1.5 centilitros vanilla essence, for the cheesecake
25 centilitros rompope, for the cheesecake
5 gramos yellow food coloring
2 envelopes unflavored gelatin powder, 7g each, hydrated and melted for the cheesecake
2 packages cream cheese, for the cream
12.5 centilitros whipping cream, for the cream
56.25 gramos icing sugar, for the cream
182.5 gramos milk chocolate, for decoration
0 candied pecans, chopped for decoration
0 rabbit, of chocolate
