Chocolate Cake with Cheese and Cream

Ingredients

• 2 chocolate bars, approximately 500 g Chocolate
• 500 ml, half a liter Whipping cream
• 500 g Philadelphia or Kiri cream cheese
• Fruit as desired Fruit for the filling
• 1 tablespoon Vanilla
• 5 tablespoons Powdered sugar
• Each about 230 g 2 chocolate bars
• 1 piece/several pieces, depending on the mold size Sponge cake
• 2 tablespoons of oil for every 500 g of chocolate Oil for the chocolate
• For decoration White chocolate

Instructions

1. Melt the chocolate in a bowl over a bain-marie or in a chocolate-melting machine until melted.
2. Whip the whipping cream in a bowl while it is very cold until it reaches a firm consistency, then stop whipping before the cream separates.
3. Beat the cream cheese in a separate bowl, then add the powdered sugar in batches with the vanilla and stir until the mixture is smooth.
4. Mix the whipped cream with the cheese mixture in a bowl to make the cheesecake filling.
5. Place the filling in the refrigerator until you finish preparing the chocolate mold.
6. Brush the inside of a silicone mold, or an alternative mold, with a layer of melted chocolate using a brush or spoon.
7. Place the mold in the freezer for five minutes until the first layer of chocolate sets.
8. Brush the inside of the mold with a second layer of melted chocolate, then return it to the freezer until the layer sets and becomes thick.
9. Use another non-silicone mold if a silicone mold is unavailable, then coat its inside with melted chocolate in the same way.
10. Place the sponge cake in the mold if you wish to use it as an inner layer, then press it so that it fits the shape of the mold.
11. Place the cheesecake filling inside the mold over the chilled chocolate layer.
12. Add fruit over the filling inside the mold, as desired.
13. Cover the fruit with a layer of the cheese mixture or filling, then level the surface inside the mold.
14. Add a light layer of cream over the filling inside the mold, then smooth it before adding the final chocolate.
15. Seal the top with melted chocolate inside the mold, filling the gaps well.
16. Place the mold in the freezer for approximately 4 hours until fully frozen.
17. Remove the dessert from the mold after freezing, then decorate the edges with melted white chocolate if desired.
18. Cut the dessert with a hot knife after dipping the knife in hot water so that the slices are neat.