Crust:
Melt the butter. Mix the crums with the sugar and cocoa. Add the melted butter. Stir until well mixed. Put it into a 26 cm. springform pan. Press the mixture into the form. Put in refrigerator.
Filling:
Melt the chocolate in a double-boiler or in microwave. Stir until smooth. Remove from heat. Beat the egg-whites until hard peaks form; set aside. Whip the cream until soft peaks form; set aside. Whip egg yolks with sugar until fluffy. Whip cream-cheese until fluffy, add the egg mixture and the chocolate. Stir the mixture until fully combined. Fold in the cream until combined. Finally fold in the egg-whites until combined. Pour the mixture over the crust. Put the pecans on top. Cover and refrigerate for at least 6 hours, preferably overnight.
Instructions
Crust:
Melt the butter. Mix the crums with the sugar and cocoa. Add the melted butter. Stir until well mixed. Put it into a 26 cm. springform pan. Press the mixture into the form. Put in refrigerator.
Filling:
Melt the chocolate in a double-boiler or in microwave. Stir until smooth. Remove from heat. Beat the egg-whites until hard peaks form; set aside. Whip the cream until soft peaks form; set aside. Whip egg yolks with sugar until fluffy. Whip cream-cheese until fluffy, add the egg mixture and the chocolate. Stir the mixture until fully combined. Fold in the cream until combined. Finally fold in the egg-whites until combined. Pour the mixture over the crust. Put the pecans on top. Cover and refrigerate for at least 6 hours, preferably overnight.
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