Ingredients
- 150 g butter biscuits
- 75 g butter, melted
- 50 g milk chocolate
- 50 g dark chocolate
- 200 g cream cheese
- 100 g curd or ricotta
- 2 eggs
- 1 tbs cornstarch
- 1/2 ts cinnamon
Preparation
1. Roughly break up the butter biscuits and gradually chop in the Quick Cut. Add butter and mix everything well.
2. Cut out a circle of baking paper with the help of a 28 cm lid (so that the cake can be easily pulled out of the pot after cooling). Fold the circle of baking paper crosswise and then unfold again (this allows the cake ingredients to better distribute on the paper).
3. Melt the chocolate in a bain-marie, then let cool slightly. Stir the cream cheese, curd, eggs, corn starch and cinnamon together and stir in chocolate.
4. Place the pot on the Navigenio and heat on level 6 up to the roasting window, then put the pot in the inverted lid, line the pot with the baking paper.
5. Spread the biscuit mixture over top and press down with a tablespoon. Spread the cream cheese mixture over top, place the Navigenio overhead, switch to low level and bake for approx. 10 minutes.
6. At the end of baking time, let the cake cool approx. 2 hours and then use the baking paper to pull the cake out onto a cake plate.
Tip
- To serve, generously decorate the cake with whipped cream and chocolate chips.
This recipe has been tested and approved by AMC.
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