PREPARATION

Preheat the oven to 180°C (convection ovens -20°C). Grease the walls of the mould and put it to use in the refrigerator.

Grind the biscuits in a food processor. Melt the butter with brown sugar over low heat and stir in biscuit crumbs through. Press the mixture at the bottom of the prepared mould. Bake the bottom 15 minutes, remove it from the oven and press the sponge layer well. Allow to cool and switch the oven temperature to 160°C (convection ovens -20°C).

Melt the chocolate for the filling with 0.5 dl of water and keep warm.

Put the fresh cream cheese with sugar and vanilla seeds in a bowl. Whisk everything with a wooden spoon until smooth and creamy. Add the eggs and the vanilla extract in another bowl and beat well. Beat the eggs gradually through the cream cheese mixture. Take about 250 g of it apart in a can and pour the rest into the cake pan.

Stir the hot chocolate by the withheld cream cheese mixture into the jug. Pour this mixture of the one side of the mould to the other in a zigzag-pattern in the broad white filling. Pull the handle of a wooden spoon in a zigzag pattern through the filling but run in the opposite direction so that a marbled effect. Do not do this too long so that the masses will not be messy. Keep it simple and make a neat edge.

Bake for 20-25 minutes until the filling is slightly swollen around along the edge and in the center is still soft. Set the form carefully on a wire rack and remove the pastry with a blade of a knife off the edge. Allow the cake to cool slowly through an put an inverted bowl over it. Then chill for at least 3 hours in the refrigerator.

Just before the cutting, remove the cake from the mould. For a special garnish, whisk the cream and brush the edge of the cake with a very thin layer. Press the grated white chocolate in the cream.

TIP

Personally, I think the dough for the bottom of Pecan-chocolate flan much better.