1, chocolate chip 1 70g, 2 teaspoons of white sugar, 55g of butter, 40g of semi-sweet chocolate bar, 60ml of thick whipped cream, 675g of cream cheese, 200g of white sugar, 30g of sugar-free cocoa powder, 3 eggs, vanilla extract1teaspoon, 250g of semi-sweet chocolate bar, and 250g of semi-sweet chocolate bar.

2. Preheat the oven to 175 degrees Celsius. A pot with a diameter of 22.5 cm is smeared with a little oil.

3. Mix170g chocolate wafer crumbs, 25g sugar and melted butter in a small bowl. Flatten to the prepared pot bottom with a diameter of 22.5 cm, and the edge is inclined to a height of 3.75 cm. Bake in the oven preheated to 175℃ for 10 minute. Take it out and let it cool. The oven temperature dropped to 165 degrees Celsius.

4. Filling practice: heat 60 ml whipped cream and 40 g chocolate bar in a small pot, stir frequently until the chocolate bar melts, and then open the pot.

5. Put the cream cheese and 200 grams of sugar into a large bowl and stir until it is sticky. Then add cocoa powder and stir thoroughly. Add the eggs and stir gently until well mixed. Add 65,438+0 teaspoons of vanilla extract and prepared chocolate sauce, stir well, pour on the bottom of the cake, and bake in an oven preheated to 65,438+065 degrees Celsius for 45 to 50 minutes, or until the center of the cake is solidified.

6. Pouring method: Heat 60 ml whipped cream and 1 teaspoon vanilla extract in a small pan until boiling. Keep stirring, be careful not to boil. Pour 250 grams of chocolate bar into a small bowl, pour in hot cream and stir with a spoon until it becomes thick. Then pour it on the baked cake and put it in the refrigerator for one night.