Chocolate Caramel Cheesecake Bites
Decadent mini chocolate cakes filled with creamy cheesecake and gooey caramel centers, creating the perfect bite-sized dessert experience.
Equipment
Ingredients
Chocolate Cake
flour
120 g
cocoa powder
30 g
sugar
100 g
eggs
2 piece
butter
60 g
milk
60 ml
baking powder
4 g
vanilla extract
5 ml
salt
1 g
Cheesecake Filling
cream cheese
200 g
icing sugar
60 g
whipping cream
100 ml
vanilla extract
5 ml
Caramel
sugar
100 g
butter
60 g
heavy cream
60 ml
salt
1 g
Instructions
Prepare chocolate cake batter
Mix flour, cocoa powder, sugar, baking powder and salt. Add melted butter, eggs, milk and vanilla extract. Beat until smooth.
Bake chocolate cake portions
Divide batter into small round molds and bake in preheated oven at 180°C for 20-25 minutes until a toothpick comes out clean.
Cool and hollow out centers
Let the cakes cool completely, then carefully scoop out the center of each cake to create a hollow space.
Prepare cheesecake filling
Whip cream cheese, icing sugar, vanilla extract and whipping cream until smooth and fluffy.
Make caramel sauce
Melt sugar in a saucepan until golden, then add butter and heavy cream. Stir until smooth and add a pinch of salt.
Fill cakes with cheesecake and caramel
Pipe or spoon cheesecake filling into each hollowed cake, then add a generous amount of caramel sauce.
Chill and finish
Refrigerate the filled cakes for 1-2 hours. Dust with cocoa powder before serving.
Original recipe
Storage
Store in airtight container in refrigerator. Bring to room temperature for 15 minutes before serving for best texture.
Notes
• These bites are best served chilled
• The caramel center will be gooey when cut open
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