147 120 минут 2 порции
A delicious sweet dessert with chocolate and nutty flavor
Ingredients for Nutella-cheesecake
- Nutella - 350 g
- Chicken egg - 5 PCs
- Flour - 100 g
- Butter - 50 g
- Milk - 50 ml
- Gelatin - 0.5 tbsp
- Cream - 200 ml
Step by step instruction of cooking Nutella-cheesecake
The above number of test have a 2nd normal souffle.
Sponge cake is the basis.
To bake 2 sponge cake (or 1 slice) small diameter - 20 cm
Heat the oven to 180*C
Beat the whites very much, until stiff peaks like meringue.
Then beat the egg yolks with sugar and vanilla, too much, to a creamy fluffy mass.
Add the flour and baking powder (sifted and mixed together beforehand) into the beaten egg yolks.
Beat butter with Nutella. Mixed with our creamy mass. Add the whites and stir slowly, making movements from the bottom upwards, so that proteins are not settled.
Form lay baking paper. To lay out our dough and bake to check the stick. It took me about an hour.
Cool and cut.
Soak gelatine in milk, allow to swell and dissolve in the micro. Mix Nutella and kimchis with alcohol and hot gelatin (gelatin strain through a strainer, mixing notallow at the same time to the cheese mixture). Whip the cream and mix with the mass.
Put in separable form 1 baked pie crust, top, you can put pre-soaked in brandy prunes (this is my personal initiative)
and pour half of the soufflé.
The cake before putting some of it would be good to trim the edges. If sides shape high, then they can be covered with cling film, if not - place at the edge of the baking paper high sides.
You can decorate the top - I sprinkled coconut flakes.
Allow to solidify in the refrigerator.