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ingredients :

• Cream Cocoa Popper 300 grams
• Chocolate crushed biscuits 300 gr
• Melt butter 70 g
• Cocoa powder 2 tablespoons
• 70 g hazelnut
• Crude cheese 450 g
• Sweet yogurt 150 g
• Corn starch 3 tablespoons
• Eggs 3 pcs
• Vanilla 1/4 teaspoon

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Directions:

First, mix the biscuit powder, cocoa powder, and melted butter together and squeeze the mold evenly.

Crude cheese with an electric stirrer to make it homogeneous. Then add yogurt, cocoa cream, corn starch, sugar and vanilla. Add and mix the eggs one by one. Finally add chopped hazelnuts.

Pour the cheese on the underside of the belt, and cook in a warm oven at 150 ° C for 90 minutes.

After cooking, allow one hour to stand off and then leave the oven and cool off for 4 hours in the refrigerator and then remove the belt around the mold.

If you prefer, you can use cocoa cream warmed to decorate the cuisine.

We hope you enjoy this delicious meal.

Chocolate Chocolate Cake – With Cocoa Popper Cream (Breakfast Chocolate)[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column css_animation=”fadeInUp” width=”1/2″][vc_column_text]

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