- 300 g Emborg Cream Cheese
- 200 g Emborg Unsalted Butter
- 250 g sugar
- 5 pasteurized eggs
- 40 g cocoa powder
- 250 g dark chocolate
Melt chocolate and butter in a deep saucepan, add cream cheese while whisking - if it looks seperated just keep the mixture lukewarm. In a mixer with a whip attachment whip the egg and sugar till ribbon stage.
Then sieve the cocoa into egg mixture, and finish by stirring in the melted chocolate and cream cheese ganache. Divide into 2 6-inch cake rings with 500 g in each cake and bake at 120 ºC for 30-35 min.or until a stick comes out clean when inserted into the center of the cake.
Immediately divide and pour the remaining unbaked 290 g batter on top of the warm cakes to allow it to settle as a creamy topping mixture.