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QimiQ
Benefits
Prevents moisture migration, sponge base remains fresh and dry
Creamy consistency
Full taste despite less fat and cholesterol content
Quick and easy preparation
25
medium
Ingredients for 12 portions, 30 x 30 cm baking tin
For the base
150
g
Digestive biscuits,
crumbled
50
g
Butter,
melted
Cinnamon,
ground
For the cream
250
g
QimiQ Cream Base
400
g
Cream cheese
150
g
Sugar
30
g
Corn flour / starch
3
Egg(s)
10
g
Vanilla sugar
100
g
Dark chocolate (40-60 % cocoa)
For the topping
250
g
QimiQ Classic,
unchilled
100
g
Sour cream 15 % fat
80
g
Powdered sugar
200
ml
Whipping cream 36 % fat
Method
1.
Preheat the oven to 140 °C (conventional oven).
2.
For the base: add the butter and cinnamon to the biscuit crumbs and mix well. Press firmly into a greased baking tray.
3.
For the cream: mix together the QimiQ Sauce Base, cream cheese, sugar, corn flour, eggs and vanilla sugar.
4.
Place half of the mixture into a separate bowl and fold in the melted chocolate. Spread evenly onto the biscuit base and freeze for a few minutes (or until the chocolate cream is firm to touch).
5.
Spread the remaining mixture onto the chocolate layer and bake in the preheated oven for approx. 70 minutes. Allow to cool (NB: the slices will be soft when hot, but will set solid on cooling).
6.
For the topping: whisk the unchilled QimiQ Classic smooth. Add the sour cream and icing sugar and mix well. Fold in the whipped cream. Pipe onto the slices and chill well.
