Here is a cake I made recently, and I will repeat very soon ... it is decadent ;)))... I present today because it is a special day. hey .. yes I refreshed a year ... from a certain age, we women have resumes from the other side ... hehehe.
I made this nice treat for individual servings, but originally it was a big cake ... I like the individual servings, much less manipulation when you have to bring in someone treat over the cut is impeccable:) I
Garnish with a ganache and hazelnut grilled ... a real treat:))
cheesecake marbled with chocolate and hazelnut
Crust 1 cup all-purpose flour
1 / 3 cup packed brown sugar
1 / 3 cup margarine (I salted butter)
1 / 2 cup toasted hazelnuts, chopped Trim
2 pkg (250 g each) cream cheese, softened 1 box
(300 mL) sweetened condensed milk EAGLE BRAND
3 eggs 1 / 4 cup lemon juice
2 / 3 cup spreadable cream hazelnut chocolate
Fashion Preparation: Mix
flour and brown sugar in a bowl. Cut in margarine until mixture is crumbly. Stir in hazelnuts. Press mixture firmly onto bottom of springform pan 9-inch (23 cm) pan. Bake at 350 degrees F (180 C), 12 minutes. Remove from oven. Lower the oven temperature to 300 ° F (150 C).
Trim: Beat cream cheese in large bowl of electric mixer at medium speed until well blended. Gradually add condensed milk, beating. Add eggs and lemon juice, beating until blended.
Spoon 1 1 / 2 cup filling into a bowl. Stir in hazelnut cream spread.
Spoon half of the gold trim (about 1 1 / 2 cup of the crust. Spoon half the chocolate filling (about 1 cup on top. Repeat layers. Pass a small metal spatula into the batter in zigzag to marble, taking care not to break the crust.
Bake at 300 ° F, 40 to 50 minutes (min 12 minutes) or until filling is just cooked. Cool completely on a grid.
Source: Eagle Brand
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