Chocolate Cheesecake Crunch
|Chocolate crunch flan case||1|
|Cream cheese||1 Pound (2 Scant Cups / 450 Gram)|
|Eggs||3 , separated|
|Sugar||4 Ounce (Good 1/2 Cup / 100 Gram)|
|Sour cream||1⁄4 Pint (2/3 Cup / 150 Milliliter)|
|Gelatin||1⁄2 Ounce (1 Teaspoon / 15 Gram)|
|Warm water||60 Milliliter (4 Tablespoon)|
|Semisweet chocolate||6 Ounce, grated (Plain, 1 1/4 Cups / 175 Gram)|
Make the Chocolate Crunch Flan Case
Place the cheese and egg yolks in a bowl, add half the sugar and beat vigorously. Stir in the sour cream.
Place the water and gelatine in a cup, cook for 30 seconds, stir until dissolved and then cool.
Whisk the egg whites until stiff. Whisk in the remaining sugar.
Stir the gelatine into the cheese mixture. Fold in the egg whites and chopped chocolate.
Pour the mixture into the prepared case, swirl the top with a fork and chill it until set.
Decorate with grated chocolate.