Servings: 12
- 26 cm/10 inch round cake pan
INGREDIENTS
Crust:
- ~7 ounces/180 grams Petit Beurre biscuits/gluten free biscuits
- 1 tablespoon cacao powder
- 3 tablespoons butter, melted
- 2 tablespoons sugar/any other sweetener
Cheese filling:
- 14 ounces/400 grams cream cheese
- 9 ounces/250 grams 5% goat cheese spread
- 3.5 ounces/100 grams 5% cottage cheese
- 1¼ cups/150 grams powdered sugar
- 2 tablespoons instant chocolate pudding
- 7 ounces/200 grams milk chocolate
- 3.5 ounces/100 grams dark chocolate
- 1¼ teaspoons orange extract, optional
Candied orange peels (prepare 1 day in advance):
- 1 large orange, peeled and cut into ½ inch thick strips
- ½ cup/100 grams sugar + 3 tablespoons for coating
- ~1 cup/200 milliliters boiling water
- 2 tablespoons lemon juice
INSTRUCTIONS
Candied Orange Peels:
- Place the orange peels in a pot, cover them with water, and bring to a boil. Drain and discard the water. Repeat this process 4 times (do not skip this step as it removes the bitterness from the peels, and it's crucial).
- During the last time, return the peels to the pot and add 100 grams of sugar, ½ cup of water, and lemon juice. Bring to a boil and simmer for about 90 minutes over low heat. Stir occasionally, and if you feel there's not enough liquid, add another ¼ cup of boiling water. In the end, you should have a slightly thick syrup.
- Strain the peels (you can keep the syrup; it can be wonderful over ice cream). Place the peels on parchment paper and let them dry for 30 minutes.
- Transfer the peels to a jar with 3 tablespoons of sugar, close the jar, and shake well. Store in the refrigerator until you finish making the cake the next day.
Crust:
- Grind the biscuits in a food processor. Add cocoa powder and sugar, and process for another minute. Transfer to a bowl and add the melted butter. Mix until you get a uniform mixture. Transfer the crumbs to the baking pan and press them down using a spoon or spatula. Refrigerate while preparing the filling.
Cheese Filling:
- Melt the chocolate in the microwave in pulses of 10 seconds, stirring in between, and set aside.
- In a large bowl, combine the cream cheese and powdered sugar and beat for a minute using a mixer or whisk. Add the melted chocolate, instant pudding, and orange extract. Beat for another minute or two until you get a thick and stable cream. Transfer the cream to the cake pan and spread it evenly with a spatula. Garnish with the candied orange peels and refrigerate for at least 4 hours before serving.