CHEESECAKE

with coffee ganache

by Tommaso Foglia

HULALÀ WHIPPING CLASSIC

1 x 20 cm diameter cake tin

Ingredients

For the Base:

250 g biscuits
125 g butter

For the coffee ganache:

250 g Hulalà Whipping Classic
15 g instant coffee
150 g dark chocolate
250 g milk chocolate
15 g honey

For the Cream Cheese:

250 g mascarpone
250 g spreadable cheese
250 g plain yogurt
200 g Hulalà Professional Classic
100 g icing sugar
10 g gelatine sheets
1⁄2 vanilla pod

Hulalà Whipping Classic

Preparation

For the Base:

Melt the butter, finely chop the biscuits, then mix them together.
Place them in the cake tin lined with baking paper and allow to set in the fridge for 30 minutes.

For the coffee ganache:

In a pan, heat the Hulalà Professional Classic, honey and instant coffee until boiling. Remove from the heat and add the two finely chopped chocolates.

Mix with a whisk to obtain a shiny and homogeneous ganache.
Leave to cool in the refrigerator for 1 hour.

For the chocolate mousse:

Rehydrate the gelatine sheets in cold water, then add them to a spoonful of hot Hulalà Professional Classic and dissolve the sheets.
In a planetary food mixer, whisk together the mascarpone, spreadable cheese and plain yogurt with the icing sugar and vanilla pod seeds until you obtain a smooth mixture with no lumps.

Separately, semi-whip the Hulalà Professional Classic and add it to the previous mixture.
Finally, add the dissolved gelatine and pour the creme that forms into the cake tin.

Leave to rest in the refrigerator for at least 3 hours. Turn out the cake and decorate with the coffee ganache.