Ingredients:
Chocolate Pâte Sucrée:
280 g All Purpose Flour
40 g Cocoa Powder
10 g Baking Powder
125 g Sugar
50 g Egg
150 g Butter (softened)
5 g Orange Zest
Filling:
250 g Butter (melted and cooled to room temp)
502 g Cream Cheese
150 g Sugar
5 g Vanilla Extract
150 g Eggs
40 g Cornstarch
1 g Salt
Instructions:
Line a 22 cm (9") springform cake pan with parchment paper.
In a food processor bowl sift by blitzing your flour, cocoa powder and baking powder. Add sugar, egg, butter, and orange zest. Pulse until the dough starts to come together. Remove, wrap into a flat square and refrigerate for 30 minutes.
Melt butter while dough is chilling, set aside to cool to room temperature.
Remove the chocolate pâte sucrée dough block from the refrigerator, unwrap, and on a floured surface separate 2/3 of the dough and roll out until 2 cm (1") larger than the size of a 22 cm (9") springform cake pan (enough to have sides for the Russian plucked cake).
Line pan with dough, if its breaking apart, just squish it back together with your fingers while trying to maintain an equal thickness all the way around. Set aside.
Preheat oven 180ºC (350ºF).
To make the filling, combine cornstarch, sugar, salt, vanilla extract, eggs, melted butter, and cream cheese in the bowl of a food processor. Blitz to combine.
Pour filling into the chocolate pâte sucrée crust, smoothing the top with a spatula. Tearing into little chunks (or forming into little balls), arrange the remaining 1/3 of your chocolate pâte sucrée into blobs, leaving space between for spreading.
Bake for 45 minutes to 1 hour in the middle of the oven. Remove when golden brown on top and allow to cool for a bit before cutting into it. If you can!
280 g All Purpose Flour
40 g Cocoa Powder
10 g Baking Powder
125 g Sugar
50 g Egg
150 g Butter (softened)
5 g Orange Zest
Filling:
250 g Butter (melted and cooled to room temp)
502 g Cream Cheese
150 g Sugar
5 g Vanilla Extract
150 g Eggs
40 g Cornstarch
1 g Salt
Instructions:
Line a 22 cm (9") springform cake pan with parchment paper.
In a food processor bowl sift by blitzing your flour, cocoa powder and baking powder. Add sugar, egg, butter, and orange zest. Pulse until the dough starts to come together. Remove, wrap into a flat square and refrigerate for 30 minutes.
Melt butter while dough is chilling, set aside to cool to room temperature.
Remove the chocolate pâte sucrée dough block from the refrigerator, unwrap, and on a floured surface separate 2/3 of the dough and roll out until 2 cm (1") larger than the size of a 22 cm (9") springform cake pan (enough to have sides for the Russian plucked cake).
Line pan with dough, if its breaking apart, just squish it back together with your fingers while trying to maintain an equal thickness all the way around. Set aside.
Preheat oven 180ºC (350ºF).
To make the filling, combine cornstarch, sugar, salt, vanilla extract, eggs, melted butter, and cream cheese in the bowl of a food processor. Blitz to combine.
Pour filling into the chocolate pâte sucrée crust, smoothing the top with a spatula. Tearing into little chunks (or forming into little balls), arrange the remaining 1/3 of your chocolate pâte sucrée into blobs, leaving space between for spreading.
Bake for 45 minutes to 1 hour in the middle of the oven. Remove when golden brown on top and allow to cool for a bit before cutting into it. If you can!