I got some whipping cream and cream cheese left from Christmas so I was thinking what to make. More than one year ago I made French chocolate cake which needed whipping cream and chocolate. Everybody loved it back then so I thought about making it again, just upgraded with frosting. Therefore I made Chocolate Cream Cheese Bars, where you can use up your remaining whipping cream since it is used in a cake as well as in frosting. Batter for the cake is a bit adapted from the original recipe, I added more flour and baking powder so the cake is higher and more fluffy. The cake was very delicious and creamy thanks to whipping cream back then, but with cream cheese frosting, the cake has moved to higher level. Besides, it´s a great dessert for those who don´t like over sweetened cakes since sweet chocolate is well balanced with delicious cream cheese frosting.
- Cake:
- 300 g dark chocolate
- 6 eggs
- 240 g icing sugar
- 150 g all purpose flour
- 2 tsp baking powder
- 300 ml whipping cream
- 1 tsp vanilla extract
- A pinch of salt
- Frosting:
- 500 g cream cheese (cold)
- 100 g icing sugar
- 250 ml whipping cream (cold)
- 2 tsp vanilla extract
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Cake:
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Melt chocolate in water bath.
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Separate egg whites from egg yolks.
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Beat egg yolks with sugar using a mixer.
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Gradually add flour combined with baking powder into mixture.
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Add whipping cream, vanilla extract, melted chocolate and beat again.
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In the next bowl, using the mixer, beat egg whites with a pinch of salt until fluffy and not liquid.
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Gently fold in beaten egg whites into mixture using a spatula.
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Pour the batter in greased baking pan sprinkled with cocoa.
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Bake on 180 degrees for about 30 minutes. Let it cool.
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Put cream cheese frosting on the cooled cake. It can be topped with grated chocolate.
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Frosting:
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Beat cream cheese using a mixer.
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Gradually add icing sugar, beat again.
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Slowly pour whipping cream into cream cheese. Beat frosting using a mixer on low speed, then increase the speed until you get a thick frosting.
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Add vanilla extract and beat again.
baking pan - 30 x 43 cm
Ahoj, tak nevím, peču hodně dlouho a měla jsem obavy z toho, když naredim ten tvaroh smetanou že to nemá šanci zhoustnout ale dala jsem na tebe a dělala to tak jak píšeš. Stalo se ovšem to, že mám tekutý tvaroh, už jsem do toho dala 3 plátky želatiny tak uvidíme. Kdyby se do toho tvarohu zamíchala ušlehana Smetana, tak jo, ale ta tekutá… Nevím
Ahoj, v postupe píšem “Pomaly prilejeme smotanu na šľahanie. Krém najprv šľaháme na nízkych obrátkach, potom prejdeme na vyššie až sa vytvorí pevný krém.” čiže do tvarohu som naliala smotanu na šľahanie a celú tú zmes som znova vyšľahala, aby šľahačka nezostala tekutá. Treba šľahať dlhšie, už po nejakom čase uvidíš, že tvaroh so šľahačkou začína hustnúť. Mrzí ma, že ti to zostalo riedke, ale verím, že želatína pomohla. Snáď bude aj napriek tomu chutiť 🙂
Tak isto mám to riedke fnuk a už dlho miesam a podľa postupu kurnik
Tak to ma mrzí 🙁 Mne to naozaj po čase zhustlo. Ak to naozaj nejde, tak skúste pridať želatínu. Dúfam, že bude aj tak chutiť
Hi, wanted to try the chocolate cream cheese bars, my only question about the temperature of oven. Is that180 american temp or should it be converted, not sure?
Hi, the temperature is European, I converted it for you, so 180 Celsius degrees is 356 Fahrenheit degrees. I hope you´ll enjoy the cake 🙂
Tak tenhle koláč vypadá dokonale! Na tvé blogu snad nejde, aby člověk neměl chutě, když se dívá na fotky takových dobrot 🙂
Ďakujem krásne za také milé slová 🙂
To cesto bolo vynikajuce, ale ten krem som mala tiez riedky. Skoda
Mrzí ma, že krém nevyšiel, aspoň, že cesto chutilo