LeTAO Choco Double Fromage Cheesecake Recipe

Name: LeTAO Choco Double Fromage Cheesecake
Prep time: 70 min
Cook time: 28 min
Total time: 98 min
Yield: 8
Cuisine: Korean
Ingredients: 15cm Choco sponge cake sheet; 140g Cream cheese; 20g Sugar; 1 Egg; 40g Whipping cream; 50g Melted dark chocolate; 4g Cake flour; 60g Mascarpone Cheese; 20g Sugar; 25ml Water; 1 Egg yolk; 4g Leaf gelatine; 140g Whipped cream

by Cooking Tree 2022-09-05

written by Cooking Tree 2022-09-05

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Cooking Tree is serving you a delectable recipe for LeTAO Choco Double Fromage Cheesecake, and we’ll show you how to prepare it from scratch.

I made a thicker chocolate double fromage cheesecake with chocolate!

If both layers are full of cheese flavor, a regular double fromage cake is Chocolate Double Fromage seems to be able to feel the taste of cheese and chocolate at the same time~

The feeling of double fromage is just finished by putting the chocolate cake sheet down on a sieve and sprinkling it softly~^^

It’s a delicious cake that can be eaten fresh or frozen.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

LeTAO Choco Double Fromage Cheesecake
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Rating: 5.0/5
( 60 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 28 Minutes 28 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

15cm Choco sponge cake sheet
140g Cream cheese
20g Sugar
1 Egg
40g Whipping cream
50g Melted dark chocolate
4g Cake flour
60g Mascarpone Cheese
20g Sugar
25ml Water
1 Egg yolk
4g Leaf gelatine
140g Whipped cream

Instructions

Put cream cheese in a bowl, loosen gently, add sugar and mix, then add eggs and mix.
Add fresh cream and melted dark chocolate and mix, then add soft flour and mix.
Lay the chocolate sponge cake sheet on the mousse mold, filter (2) through a sieve, bake in an oven preheated to 150°C for 25~28 minutes, and cool.
Place a bowl on top of a pot of hot water and mix with egg yolk, water, sugar, and mascarpone cheese.
Add gelatin soaked in cold water for at least 10 minutes, mix until gelatin is completely dissolved, and then remove from the pot.
Add whipped cream and mix, pour over the cooled cake and harden in the freezer for 2 hours.
Rub the sponge cake sheet through a sieve to make powder.
Apply the remaining mousse cream to the top and sides of the cake, and then coat it with cake powder.

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