Chocolate Cake With Whipped Cream

Chocolate Cake With Whipped Cream

By: Raheli Krut

Prep time: 15 minutes

Yield: 12 servings, 8″ round cake pan

For the cake batter:
2 cups dark chocolate, broken into cubes or coarsely chopped
2 cups Tnuva Premium Cheese Spread, Original Flavor (25% fat)
1 cup white sugar
2 tablespoons cornstarch
2 large eggs
For whipped cream:
1 container (8 oz.) heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract

1. Heat oven to 330⁰F. Cover the bottom of the baking sheet with baking paper and grease the sides.
2. Prepare the batter: place the chocolate in a bowl and melt in a microwave. Heat for 30 seconds, stir and repeat until the chocolate melts completely. Cool for 10 minutes.
3. Place the cheese, sugar and cornstarch in a large bowl and stir until you get a lump-free mixture. Add the eggs, one by one, and continue to stir. Add the melted chocolate and stir gently until the batter is smooth.
4. Pour the batter into the baking pan and bake for about 45 minutes until the edges of the cake are stable and the center is slightly vibrating but steady. Cool for 30 minutes at room temperature, cover with plastic wrap and refrigerate for at least 6 hours.
5. Prepare the whipped cream topping: put all ingredients in a bowl and whip until firm peaks start to form. Carefully spread the whipped cream on the cake. Serve immediately or keep covered in the refrigerator until ready to serve.

Tnuva Products used in this recipe: