Eggless Flourless Chocolate Cake

DOUBLE FROMAGE CHEESECAKE

| ULTIMATE RECIPE

Double Fromage Cheesecake – If you’re talking about cheesecake, double fromage cheesecake has all world of cheesecakes. It consists of a layer of baked cheesecake and a layer of no-bake cheesecake (both are amazing), with a base of vanilla sponge cake sheet. It’s inspired by a famous Hokkaido Cake shop called LeTao. I’ve been there once and tried their double fromage, it’s amazing. You can make this 2-3 days ahead, no problem storing it in fridge. I hope you’re inspired to make this cake, it’s not difficult at all. Enjoy!

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Ingredients:

Eggless Flourless Cake

Two 6-inch pan

160g [1 cup] dark chocolate, chopped

45g [3 tbsp] butter

2 ripe bananas

50g [¼ cup] fine sugar

¼ tsp salt

1 tsp vanilla extract

100g [1 cup] ground almond

½ tsp baking powder

15g [2 tbsp] cornstarch

7g [1 tbsp] cocoa powder

Chocolate Cream Frosting

40g [¼ cup] dark chocolate

40g [3 tbsp] whipping cream, hot

300g [1¼ cup] whipping cream

30g [2 tbsp] fine sugar

syrup

[1 tbsp sugar + 2 tbsp hot water]

Garnish: 80g [½ cup] semi-sweet chocolate, grated

Instructions:

Eggless Flourless Cake

Preheat oven at 170°C/340°F.
Add chopped chocolate and butter in a bowl. Heat it over a double boiler to melt the ingredients. Do not over cook. Once the chocolate and butter started to melt, off the heat and continue to mix until smooth and no lumps. Set aside.
In a mixing bowl, mash the bananas until well mashed. Add sugar, vanilla extract and salt. Mix until combined. Add in the chocolate mixture. Mix until well combined.
Sift the ground almond, cornstarch, baking powder and cocoa powder. (I apologize that I almost forgotten to add the cocoa powder). Mix until incorporated.
Divide the batter evenly into two prepared 6-inch pans, greased and lined with parchment paper.
Bake in preheated oven at 170°C/340°F for 30 min. The texture will be gooey when it’s right from the oven but it will be more solid once it’s cold.

Chocolate Cream Frosting

In a small bowl, add chopped chocolate and hot whipping cream. Let it sit for 5 minutes.
Mix until well combined, smooth and no lumps.
In a large bowl, add whipping cream and sugar. Mix until the cream is thickened.
Add the chocolate mix in 2 batches. Mix a few seconds, then add the remaining chocolate mixtures. Mix until the cream is stiff but smooth. Do not over mix.
Assemble the Cake
Place one layer of cake on the cake board.
Brush some syrup on the surface.
Add the chocolate cream frosting for the layer.
Repeat 1 to 3.
Cover cake with the chocolate cream.
Grate some chocolates.
Garnish the top with the grated chocolates.
Chill the cake for 30 minutes before cutting.
Cake is ready to serve.