No-Gelatin Double Chocolate Cheesecake Recipe

Instructions

1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.
4. Bake in an oven at 170 degrees (preheated for 20 minutes at 180 degrees) for 30 minutes, cool, cut off the top and cut into 1cm thick slices.
5. Cut 2 cut sheets into a 15cm frame.
6. Sift cocoa powder into cream cheese and mix, then add melted dark chocolate and mix. Add 50% whipped cream and mix.
7. Lay a sheet on a 15cm x 7cm mold, put the dark chocolate dough on it, flatten it, and put it in the refrigerator.
8. Add sugar and vanilla extract to cream cheese, mix, add 50% whipped cream, mix, place on dark chocolate dough, flatten it, put a sheet on it, and put it in the refrigerator.
9. Add melted milk chocolate to cream cheese and mix, add 50% whipped cream, mix, place on a sheet, flatten, and harden in the refrigerator for 3 hours.
10. Add fresh cream and unsalted butter to the dark chocolate, melt it in the microwave for about 30 seconds, then squeeze it on the hardened cake and harden it in the refrigerator for about 30 minutes.