and this chocolate cream cheese bundt cake marries the two flavors perfectly. The mild tanginess of a sweetened, cheesecake-like filling is the ultimate contrast to a deep, chocolatey cake.
You’ll need a gugelhupf or ring-shaped cake ... and cream them together until smooth and light. Add the egg yolks, one at a time, beating well between each addition. Beat in the cooled chocolate ...
Allow to cool completely in the tin. While the cake is baking heat the cream to shivering and stir in the remaining 100g of chocolate chips until they have melted. Set aside. Gently turn your cake ...
Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. PLACE 1 cake ...
this white chocolate and raspberry cake will put a smile on your face. Topped with an indulgent cream cheese and white chocolate frosting, it's a cake you can happily serve as a dessert.