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Chocolate 30

Chocolate 30 comes together with Swiss Milk Chocolate Finely Chopped, Swiss White Chocolate Finely Chopped, Swiss Dark Chocolate Finely Chopped, Granulated Sugar, and Heavy Cream. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 oz
• 4 oz
• 4 oz
• 1 3/4 cup
• 3/4 cup
• 4 oz
• 1/2 cup

Method (preview)

1. 1

   Measure out a scant 2-1/3 cup of cheesecake batter and fold in milk chocolate just until combined. Pour into prepared pan.

2. 2

   Divide remaining batter in half and add white chocolate to half and dark chocolate to half.

3. 3

   Pour white mixture gently on top of milk chocolate layer.

4. 4

   Gently top with dark chocolate layer.

5. 5

   Place pan in roasting pan on middle rack of 325 degree F. oven.

6. 6

   Pour boiling water in roaster halfway up springform.

7. 7

   Bake for 1 hour and 45 minutes to 2 hours until set.

8. 8

   Remove and cool to room temperature.

9. 9

   Refrigerate at least 5 hours.

10. 10

    Bring cream to a boil.

11. 11

    Pour over chocolate and let sit for 30 seconds until chocolate melts.

12. 12

    Whisk smooth.

13. 13

    Pour glaze on top of cake and use a small spatula to spread evenly.

14. 14

    Refrigerate 10 minutes to set the glaze.

15. 15

    Remove cake from pan and press remaining almonds around the sides.