Recipes - Mocha Cheese Cake Recipe

Ingredients

120 g of chocolate sponge mix

2 eggs

30 ml of milk

30 g of butter (melted)

250 g of cream cheese

75 g of caster sugar

2 tsp of gelatin powder

2 tbsp of hot water

200 g of fresh cream (whipped)

2 tbsp of mocha paste

1 tsp of Kahlua

250 g of chocolate decor gel

4 tbsp of croquant

Some chocolate slices

Some cocoa powder

To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in melted butter until well blended.
Spread batter into prepared tin and bake for 20 minutes. Remove from oven and cool completely. Split into 2 layers.
To make mocha cheese, beat cream cheese and sugar until soft and smooth.
Stir gelatin powder with hot water or under double boil until melted. Stir into cheese mixture until blended. Fold in whipped cream, mocha paste and Kahlua.
Line cling warp inside a big bowl. Pour in half of cheese mixture, cover with a slice of sponge cake. Spread with the remaining cheese mixture. Cover with another slice of cake. Wrap well and freeze for 4 hours or over night.
Remove cake and coat with chocolate decor gel. Sides with croquant. Top with chocolate fans. Dust with cocoa powder.

	Mocha Cheese Cake Recipe

	Ingredients Sponge Cake Mixture 120 g of chocolate sponge mix 2 eggs 30 ml of milk 30 g of butter (melted) Mocha Cheese 250 g of cream cheese 75 g of caster sugar 2 tsp of gelatin powder 2 tbsp of hot water 200 g of fresh cream (whipped) 2 tbsp of mocha paste 1 tsp of Kahlua Cake Decoration 250 g of chocolate decor gel 4 tbsp of croquant Some chocolate slices Some cocoa powder Preparation To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in melted butter until well blended. Spread batter into prepared tin and bake for 20 minutes. Remove from oven and cool completely. Split into 2 layers. To make mocha cheese, beat cream cheese and sugar until soft and smooth. Stir gelatin powder with hot water or under double boil until melted. Stir into cheese mixture until blended. Fold in whipped cream, mocha paste and Kahlua. Line cling warp inside a big bowl. Pour in half of cheese mixture, cover with a slice of sponge cake. Spread with the remaining cheese mixture. Cover with another slice of cake. Wrap well and freeze for 4 hours or over night. Remove cake and coat with chocolate decor gel. Sides with croquant. Top with chocolate fans. Dust with cocoa powder.

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