👥6 people
⏲️25m
🕐45m
🍽️dessert
Easy flourless chocolate cake with a fruity cheesecake filling.
Ingredients
- For The Cake:
- 3 ounces fine-quality bittersweet chocolate (not unsweetened)
- ¾ stick unsalted butter
- ½ cup sugar
- 2 large eggs
- ¼ cup unsweetened cocoa powder plus additional for sprinkling
- For The Filling:
- 6 ounces cream cheese, softened
- 2.5 ounces ripe brie cheese, rind removed, room temp
- 2.5 ounces ripe St. Andre triple cream brie, rind removed, room temp
- ½ cup sugar
- 2 large egg
- ¼ cup sugar
- 1 cup of fresh berries or jam of choice
Method
- Preheat EGG to 375°F using indirect heat. Grease an 8-inch grill safe baking pan.
- Chop chocolate into small pieces. In a double boiler melt chocolate with butter, stirring, until smooth. Beat sugar and eggs until light and fluffy. Remove the top of the double boiler from heat and very slowly whisk chocolate into egg mixture. Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into the pan and bake for 25 minutes, or until the top has formed a thin crust and a toothpick comes out relatively clean. Add a layer of fresh berries or jam on top of the cake. Let cool completely.
- For The Filling: In a food processor, combine cheeses with 3/4 cup sugar. Process until mixture liquifies, scraping down sides of the bowl. Add eggs and remaining sugar and continue to process until very smooth.
- Place the mixture on top of a double boiler making sure the water does not touch the bottom of the bowl holding the cheesecake batter. Constantly stir until the mixture thickens and reaches an internal temperature of 120º. Remove from the heat, strain and spread on top of the prepared crust. Completely chill then cut and serve.
