Krembo cream cheese cake

I don’t know a single person that isn’t familiar and doesn’t like the Krembo cake. It’s a well known recipe, that is so successful, so I actually decided to make it.
I started from the cake base – chocolate obviously. On top of the chocolate layer I put cheese mousse without gelatin.
It just requires some patience between each layer, and then I added another layer of chocolate on top.
Yummy! This cake is perfect, especially for chocolate and cheese lovers.

Pan size: 24 / 26

Ingredients:

Base:
2 eggs
100 g sugar (half a cup)
3 tablespoons chocolate powder
80 ml oil (third cup)
80 ml heavy cream (third cup)
140 g flour (cup)

Additional base:
150 g crushed biscuits
100 g melted butter

Cheese mousse:
500 g 9% white cheese, drained for about 10 hours
500 ml heavy cream 38% (2 boxes)
80 g instant vanilla (4 tablespoons)
120 ml milk (half a cup)
120 g sugar (half a cup + tablespoon)

Icing:
150 g dark chocolate
150 ml heavy cream

Whipped cream for decoration

Preparation:

Cheese strained from liquids:
1. Transfer the cheese to a diaper (tetra) / towel, close the bag and hang over the sink for at least 10 hours.

2. Preheat the oven to 180 degrees.

3. Beat the eggs and sugar for about a minute, add oil, cream, chocolate powder and finally the flour, beat on low speed until a uniform and smooth batter.

4. Grease a pan, transfer the batter to bake for about 20 minutes and cool.

5. For those who prefer a biscuit base:
Mix the biscuits and butter until smooth in the pan and in the meantime freeze.

6. Mix the cheese and sugar, whip the instant vanilla cream and milk until a firm cream and add the cheese and sugar mixture by folding, spread evenly on the base and freeze for two hours.

7. Break the chocolate into cubes, add cream, melt in the microwave on full power and mix until smooth, pour evenly over the cheese mousse and freeze for an hour.

8. Drizzle with whipped cream flowers when finished.

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