THE FUDGE Cheesecake Pie

Belinda the Baker has a small café in Pressat, Bavaria, and has been serving our Becks Cocoa Kakao there for years. She is a passionate baker and photographer and has baked an elaborate cake variation with our cream caramel cocoa The Fudge for us. With her recipe and the reel she made for it, you can reliably recreate the

Ingredients for chocolate bases:

  • 50 g Becks Cocoa THE FUDGE
  • 200 g soft butter
  • 100 ml cream
  • 1 cup crème fraîche
  • 5 organic eggs separately
  • 200 g ground almonds
  • 150 g melted dark chocolate
  • 100 g flour
  • 1 sachet baking powder

Ingredients for cheesecake bases:

  • 40 g Becks cocoa™ THE FUGDE
  • 500 g cream cheese
  • 160 g sugar
  • 40 g flour
  • 150 ml cream
  • 2 organic eggs

Also:

1 heaped tbsp Becks cocoa™ THE FUDGE

200 ml cream

My suggestion first: make the bases the day before so that everything can cool well before you assemble it. This will give the cake the necessary stability.

Preparation Chocolate bases:

Please note: We will make three chocolate bases in total. The bases are baked individually, one after the other, in 20 springform tins.

Please preheat your oven to 170°C convection oven. The baking time is approx. 30 to 40 minutes per cake. Simply test the cake with chopsticks to make sure nothing goes wrong.

First, mix the soft butter and sugar together and beat until creamy. Then separate the organic eggs. Stir the egg yolks directly into the butter-sugar mixture. Now you can add the cream and crème fraîche to the mixture and then gradually stir in the ground almonds, flour, baking powder and melted chocolate. Finally, whisk the egg whites until stiff, carefully fold them into the mixture and mix again. Tadaaaa! And the first part of the base is already made. Now put about a third of the mixture into a 20 cm springform pan and put it into your oven for 30 to 40 minutes. Please check if the dough is ready by testing it with a chopstick.

 

Preparation Cheesecake bases:

Please note: We will make two cheesecake bases in total. Again, we use a 20 springform pan. It would be advisable to use a second springform pan so that the cheesecake bases can cool overnight in the moulds. Preheat the oven to 180 degrees Celsius.

At the beginning, mix 250 g cream cheese with 75 ml cream and add 80 g sugar, 20 g flour and the secret ingredient 20 g Becks cocoa™ THE FUDGE. Then pour it into the springform pan and put it in the oven. After 20 minutes, cheesecake base number one is ready. Do the same thing again.

 

Putting it together:

First, whip 200 ml of cream until stiff. Please divide it into three parts.

First, you take a chocolate base. Place the cheesecake base on top. Now spread some of the cream on the cheesecake base. Now you have another chocolate base and a cheesecake base. Put the cream on top and the last chocolate layer on top. Now you can mix the tablespoon of Becks cocoa™ THE FUDGE with the remaining cream and place it on top as a highlight.

Now you can leave your chocolatey-cheesy masterpiece to rest in the fridge for about an hour before you can enjoy the cakes.

Picture and recipe: @Belindathebaker