Intense chocolate cheesecake with thermomix

Preparation of Intense Chocolate Chessecake with thermomix

BASE

1. Melt the butter for a few seconds in the microwave, crush the biscuits,
2. 10 seconds / speed 8
3. Pour into a bowl and add the butter. Pour it over the base of the 18 cm removable mold. Apply pressure with the back of a glass so that it is uniform. Put in the fridge

STUFFED

1. Put the chopped chocolate in the microwave and heat for 1 minute / stir and heat for 10 seconds / repeat the operation until it is completely melted. Place the butterfly in blades, put the cheese together with the sugar, program
2. 5 minutes / speed 2
3. Add the yogurt and vanilla essence and mix
4. 1 minute / speed 2
5. Add the flour and cocoa (previously sifted), and mix
6. *15 seconds / speed 3.
7. Add the melted chocolate and program
8. 1 minute / speed 2
9. At the same speed and without time, add the eggs one by one through the bowl, when they are completely mixed, we stop. Pour over the cookie base.
10. With the oven preheated to 130° heat up and down, introduce the cake, and bake for 55 minutes / the edges have to be firm, but the center will move like jelly. Remove, let cool (without unmolding), and put in the fridge about 5/6 hours (it will finish curdling).

GANACHE

1. heat the cream in the microwave without boiling, pour over the chopped chocolate, wait 30 seconds / and then stir with a spatula until completely melted.
2. After the hours of rest of our cake, remove from the fridge and pour half of the ganache on top, moving the mold to cover the entire surface.
3. Put back in the fridge, while we wait for the rest of the ganache to be firm enough to decorate with a nozzle. (Leave it at room temperature, otherwise it will harden so much that you cannot work with a nozzle)
4. Unmold carefully and decorate as desired.
5. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION.