Today's cocoa frozen cheese is a birthday cake for my dad, because he likes the taste of chocolate, so the main ingredient and ingredients are basically cocoa, simple and pure color, a very manly cake, if on Valentine's Day you want to make a delicious cake for your dad, you can try this.But because it's for a lot of people to eat, it's a ten-inch model, and you can't usually eat it yourself, so if you make an eight-inch portion, please reduce it by half, and a six-inch portion, please reduce it by half.It's a cake with a very thick flavor, and it's perfect for your beloved daddy!

WHAT YOU NEED

Ingredients

Four eggs.
90 grams of low-fat flour
375 grams of cheese
250 grams of unsalted butter
30 grams of unsalted butter
120 grams of flour
Cocoa powder in moderation
250 grams of cream
20 grams of gelatin powder
A modest amount of biscuits
100 ml of water

How TO MADE Cocoa and cheese cake

Steps 1 to 4

1. Place four whole eggs in a bowl, use an electric egg beater to start the coarse bubble at a low speed, then add 120 grams of sugar powder, spread at a high speed until the head does not fall when pulled up.

2. The unsalted butter is microwaved for 30 seconds until dissolved, added to the egg yolk that has been sent, and stirred evenly with an egg beater.

3. Low starch flour and cocoa powder mixed with sieve.

4. The powder is added to the egg yolk, stirred evenly with a rubber scraper, then poured into the mold, preheated in the oven, 180 degrees, on high and low heat, placed in the middle layer, baked for 25-30 minutes, then removed for cold drying.

Steps 5 to 8

5. At the same time as baking the cake, the unsalted butter and cream cheese are softened at room temperature and then stirred smoothly at low speed with an egg beater.

6. Take another bowl, thaw the fresh cream to about 4 degrees, use the egg beater at high speed, until the pattern does not disappear.

7. The fresh cream is rubbed into the cheese paste.

8. Low-speed stirring evenly.

Steps 9 to 12

9. The gelatin powder is soaked in cold water for 1-2 minutes, then placed in a microwave oven on high heat for 30 seconds until the liquid is clear in color, left to cool slightly and added to step 8, also stirred evenly at low speed.

10. Pour the cheesecake paste over the already cooled cocoa sponge, put it in the refrigerator and refrigerate for more than 4 hours.

11.

Handy cooking tips

　　Before consumption, the cocoa powder is evenly sifted, wrapped around the mold with a hot towel, carefully removed from the mold, and finally added to the chocolate decorations and biscuits.