processing
Yield :
5 round cakes of 14 x 5 cm (diameter x height)
Method:
Sprinkle 80g cocoa crumbles into each of the rings and push gently until compact. Pre-bake the base for a short time (approx. 6 – 8 minutes at 200 °C). Mix the brownie filling separately on medium speed for 3 minutes with a flat beater and bake at 170°C for 30minutes. Then. mix all the ingredients of the basic batter at medium speed for 3 minutes with a flat beater. Spread 200g of the cheesecake batter on the crumble base, place 60-90g baked brownie (chunks or a cut out 10cm disk) and add another 250g cheesecake batter on top. Decorate with baked brownie chunks and bake.
Scaling weight: 200g cheesecake batter / 90g brownie / 250g cheesecake batter – for a 14cm silicon ring.
Baking temperature: 140 °C
Baking time: 75 minutes
