It’s always a mistake to make a chocolate dessert at a party, and with the cream of cheese, it’s even more irresistible! Oreo biscuit bottom can also use ordinary biscuit bottom instead of ~6 inch live bottom mold to promise me, before going to see a little tip, do the best 噢~
Making Oreo biscuit crumbs: Oreo biscuits are cored and crushed in plastic bags (about 9 Oreo)
Mix biscuit crumbs, cocoa powder, and powdered sugar evenly
35g butter heat-insulating water is melted, pour into step 2 and mix well, pour into the cake mold and flatten. Put it in the refrigerator and store it for spare.
Put the light cream, milk and honey into the container, heat the heat-insulated water and mix well. Put 30g of chocolate crushed and continue to stir until the chocolate melts
The softened cream cheese is mixed with fine sugar, and the egg is gently mixed by hand to silky, and the whole egg liquid is added twice. After adding the first time, continue to stir with the egg and then add the second time.
Pour the chocolate solution from step 4 into the cheese paste twice and stir well.
Take out the refrigerated cake bottom and pour the cheese paste 180 degrees into the middle and lower layers for 25-30 minutes.
After roasting, put it in the oven for 10 minutes and send it to the refrigerator for more than 4 hours.
1. Cream cheese should be softened at room temperature in advance, or softened by microwave oven softening for a short time. 2. Egg liquid also needs to be returned to room temperature to prevent agglomeration when mixed with cheese, which may easily cause cracking of finished cake surface. When Oreo is at the bottom of the cake, pad a soft cloth on the top and bottom to avoid breaking the plastic bag. 4. After baking, the surface decoration will be played by yourself.