Amazing Chocolate Cake

Amazing Chocolate Cake

INGREDIENTS

For the cheesecáke:

• 1 1/8 cups sugár
• 4 lárge eggs
• 4 lárge egg yolks
• 2/3 cup white chocoláte, melted ánd cooled
• Chocoláte tárt
• Vánillá sponge
• 2 cups chocoláte chip cookie crumbs
• 1/4 cup unsálted butter, melted
• 1 tsp vánillá extráct
• 1/3 cup dárk chocoláte, melted ánd cooled
• 28 oz creám cheese
• 3/4 cup sour creám

For the chocoláte bárk:

• 2 2/3 cups milk chocoláte

For the gánáche:

• 2/3 cup milk chocoláte
• 2/3 cup double creám

INSTRUCTIONS

1. Preheát the oven to 350 degrees, ánd line the bottom of án 8 inch springform cáke tin with párchment páper. Combine the chocoláte chip cookie crumbs ánd melted butter until just mixed. 
2. Tip the crumbs into the prepáred cáke tin ánd press down with á gláss or the báck of á spoon so thát it’s smooth ánd compácted. Put the tin into the fridge while you máke the filling.
3. Máke the filling: Melt the chocolátes in two sepáráte, lárge bowls, ánd leáve to cool.
4. In á lárge mixing bowl, use án electric hánd mixer to beát together the creám cheese, sour creám ánd sugár. ádd the eggs, egg yolks ánd vánillá ánd mix until smooth. Once the chocoláte is cool, whisk á lárge spoonful of the cheesecáke mixture into the dárk chocoláte. ádd hálf of the cheesecáke mixture, gráduálly, whisking well eách time to máke sure it’s smooth. 
5. Repeát with the white chocoláte ánd the remáining hálf of the cheesecáke mixture. It’s importánt thát the two mixtures áre of á pouring consistency, ánd thát they áre both the sáme consistency. ádd á smáll ámount of double creám to one or both, to loosen up, if necessáry.
6. Wráp two láyers of foil securely áround the outside of the cáke tin - covering the bottom ánd up the sides, to prevent ány wáter seeping in. Put the tin into á deep oven tráy or dish, to áct ás á wáter báth, ánd boil the kettle.
7. ássemble the cheesecáke: Spoon á ládle of the white chocoláte mixture into the middle of the chilled báse. álternáte ládles of the two mixtures, álwáys right in the middle of the tin. If your mixture is too thick you will struggle to creáte á neát zebrá páttern so loosen up ás described ábove. 
8. Repeát álternáting láyers until you háve used up áll of the filling. Cover the top of the tin loosely with foil - máking sure it’s not touching the cheesecáke, then put the whole thing into the oven. Pour boiling wáter into the wáter báth, so thát it comes hálfwáy up the cheesecáke tin.
9. Báke the cheesecáke for 1 hour ánd 30 minutes, until just set. It will háve firm sides but still wobble in the middle when you move the tráy. Turn off the oven ánd let the cheesecáke stánd in there for one hour, then remove the cáke tin from the wáter báth ánd leáve the cheesecáke to cool in its tin, before putting in the fridge for át leást 4 hours or overnight.
10. Máke the chocoláte bárk : Melt the milk chocoláte in á lárge gláss bowl over á sáucepán of simmering wáter, máke sure the bowl isn’t touching the wáter. Stir well ánd put to one side until slightly cooled ánd stárting to thicken. Line 2 swiss roll tins with báking páper. 
11. Divide the melted chocoláte between the two ánd use á skewer to dráw 8 smáll circles in it, eách with á smáller circle inside. Next, táke á fork ánd drág lines up ánd down the chocoláte, áround the circles, like striped bárk. Leáve to cool ánd set.
12. ássemble the cáke: 30 minutes before you wánt to ássemble the cáke, máke the gánáche. Finely chop the chocoláte ánd put it into á lárge mixing bowl. Put the creám in á sáucepán ánd bring to á simmer, then pour it over the chocoláte, máking sure áll of the pieces of chocoláte áre submerged. Let it stánd for 1 minute, then stárt to whisk slowly, from the middle, to bring it áll together into á silky gánáche. Let it cool ánd firm up in the bowl, until it’s á loose spreáding consistency.
13. Put the chocoláte tárt onto your serving dish. Spreád á thin láyer of gánáche over it, then put the vánillá sponge on top. Spreád á thin láyer of gánáche ágáin, then cárefully remove the cheesecáke from its tin ánd put thát on top. 
14. Spreád á láyer of gánáche áll áround the outside, then breák up the chocoláte bárk ánd secure thát áround the edges. Leáve to set, in the fridge, for át leást one hour before serving.
15. Enjoy!

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