The original recipe with more details and images can be found here.

https://delightbaking.com/chocolate-cheesecake-aka-russischer-zupfkuchen/

Total ingredients needed

300 g All-purpose flour250 g White sugar350 g Butter4x Eggs10 g Baking powder30 g Cocoa powder – Unsweetened2 packages (~16 g) Vanilla sugar500 g Farmer’s cheese (40% fat)1 package (~37 g) Instant vanilla pudding mix1x Vanilla bean1. Mix chocolate dough

300 g All-purpose flour30 g Cocoa powder – Unsweetened10 g Baking powder125 g White sugar1 package (~8 g) Vanilla sugar150 g Butter (softened)1x EggsStart by sifting in the all-purpose flour, cocoa powder and baking powderMix with a hand mixer using dough hooksAdd white sugar, vanilla sugar, softened butter and egg and mix until well combined2. Rest

Form a ball out of the chocolate dough Wrap it in cling film Place in the fridge for 30 minutes3. Melt butter

Place 250 g butter in a pot and bring it to low / medium heatStir while cookingAfter whe whole butter is melted put it aside to cool down4. Coat springform pan

Grease a 26 cm springform pan with butter on bottom and all sidesTake the chocolate dough out of the fridge and divide in halfPut one half aside and use the first one for coating the springform panPress the previously created dough into the bottom and up the sides of the springform pan tightly5. Mix filling

3x Eggs125 g White sugar1 package (~8 g) Vanilla sugarPreviously melted butter500 g Farmer’s cheese (40% fat)1 package (~37 g) Instant vanilla pudding mix1x Vanilla beanMix all of the mentioned ingredients together with the hand mixer on low speedStart by adding the vanilla sugar and eggsAfterwards add the previously melted butter, farmer’s cheese, instant vanilla puddingScrape the insides of the vanilla bean and also add them to the mixtureYou want to have a homogenous mass so don’t mix too longAs the last step, pour the whole mixture into the coated springform pan6. Scatter chocolate dough

Take the other half of the chocolate dough you previously have put asideScatter it around the top of the filling7. Bake

Put a bowl with about 500 g water on the bottom of the oven and a baking grill in the middlePreheat it to 165°C (329°F) with the upper and lower heat functionAdd the chocolate cheesecake and bake for 60 minutesAfter 60 minutes of baking turn the oven off and slightlty open the oven door8. Cool

For a good result you want to cool down the chocolate cheesecake very slowlyAs mentioned before start the cooling down process by slightly opening the oven door for 60 minutesAfterwards place the cake on the counter for further cooling of 3 hoursAs the last step, put it in the fridge and let it chill for at least 4 hours

Shortbread Crust:

100g or 1/2 cup Unsalted Butter, soft.

50g or 1/2 cup Sugar

150g or 1 cup + 2 tbsp All Purpose/Plain Flour

Caramel Filling:

200g or 2/3 cup Condensed Milk

150g or 2/3 cup Unsalted Butter

50g or 1/2 cup Sugar

50g or 3 tbsp Golden Syrup, can also use Honey or Maple Syrup

Chocolate Topping:

200g or 1 cup Chocolate Chips/Squares

Prep:

Preheat oven to 350F/175C. Line an 8-inch square pan with parchment paper and grease the sides with butter.In a bowl, beat sugar and butter to form a smooth paste. Add flour and gently mix it all together. Use your hands to knead and mop up all the crumbs.Flatten crust inside pan and try to level it as much as you can. Bake for 20-25 minutes or until your crust is a light golden brown around the edges. Let it cool in the pan.While your crust is baking, start the caramel. Put all filling ingredients into a saucepan and place on medium-high heat, stirring gently. Watch it closely as you stir. If you see little brown slivers at the bottom of the pan, stir them in vigorously and turn the heat down to a low-medium. Simmer it gently until it reaches a deep, golden brown color. It should take around 15 minutes.When ready, pour the caramel over the cooled biscuit crust and spread evenly using an offset spatula or knife. Let this cool for at least an hour. You don’t want the caramel to be warm or it’ll ruin your chocolate. Don’t cool in the fridge or else you’ll end up with a hard mess.Melt chocolate using microwave or double boiler and pour over cooled caramel to finish off.To serve, heat up a knife using hot water (make sure you dry it) or a blowtorch. This will ensure you get a nice clean cut. Cut into whatever size slices you want; I usually go for 1-inch squares.If you want to watch the video of it being made, feel free to check it out here:

https://www.thesulkychef.com/home/millionaires-shortbread

I messed up a bit at the heart shape there, a bit frustrated about it but don't mind too much because the end result was just too tasty. I like this more than tiramisu or cheesecake on their own.

The recipe in text form, originally written by u/italian_cook (link to original post and video at the end of this comment)

Ingredients :

500 gr mascarpone (1.1 pound)100 gr heavy cream ( 3.53 ounce )130 gr sugar ( 4.59 ounce )300 gr savoiardi (10.58 ounce )250 gr coffee (8.82 ounce )unsweetened cocoa powder250 gr cream cheese (8.82 ounce )10 gr gelatin ( 0.35 ounce ) 1100 gr butter ( 3.53 ounce )6 EGGS----------- How to make a Savoiardi Crust ------------------

Take 190 gr ( 6.7 ounce ) of savoiardi and put them in a plastic food bag and crush to crumbs using a rolling pin. transfer the crumbs to a bowltake 100 gr (3.53 ounce) of butter, put it in a saucepan and melt itonce the butter is well melted put it in the savoiardi's crumbs, add 50 gr ( 1.76 ounce ) of coffee too and mix wellPress the mixture into the bottom of an 20 cm (8 inch) springform pan, you can put a cake collar in it now. Chill in fridge until firm, normally 40 minutes.----------- How to Mascarpone Cream ---------------

separate the egg yolks from the egg whitesput the gelatin in abundant water for at least 10 minutes until is softin a mixing bowl put the yolk and begin to work it with an electric whisk if you are not sure of the freshness and quality of the eggs you can always pasteurize the eggs ( see*)add 1/2 of sugar at the time and let the yolks absorb itwork the yolks until they change coloradd the mascarpone a little at the time beating with an electric whisk until it becomes smooth.Repeat the operation with the cream cheeseput the heavy cream in a saucepan, warm it on low heat and put the gelatin well drained from the water. Mix until the gelatin is well melted in the heavy creamAdd the heavy cream at the mixture a little at the time and continue to beat until the batter is creamy and smooth------------ Assembly-------------------------

Cut the remaining savoiardi in halftake the springform pan from the fridge and pour half of the cream cheese mixtureSoak the savoiardi in the cold coffee for a few moments and distributed it on the cream pressing gently until you obtain a layer pour another quarter of the cream.can happen that the savoiardi will rise a little, don't panic. Put the cake in the fridge for 20 minutes then press a little the savoiardi in the cream.Finally cover with the remaining cream cheese mixture put the springform pan in fridge for at least 3 hour.take off the cake collar and using a strainer dust the cheesecake with a dense layer of unsweetened cocoa powder.That's all! if you have any question feel free to ask. See you next time, i think that will be a classic carbonara! In the meanwhile Buon Appetito!!!

*To pasteurize egg yolks. Whip them with 65 gr sugar while you prepare the syrup with another 65 gr sugar and 45 gr of water. Wait for the syrup to reach 120° C. ( 248°F), then pour it very slowly over the whipped yolks, mixing the syrup well with the yolks if you have a stand mixer and a food thermometer the operation it's pretty easy

The original source: https://www.reddit.com/r/recipes/comments/ja0f02/no_bake_tiramisu_cheesecake_a_sweet_fusion/

Link to recipe:

https://bakerinretrograde.wordpress.com/2020/12/20/brownie-trifle/

Chocolate Diplomat Cream Layer

1 cup milk

1/2 tbsp vanilla

3 egg yolks

1/3 cup sugar

1/8 cup cornstarch

1/2 tbsp unsalted butter

1/4 cup chocolate chips

1 and 1/2 cups heavy whipping cream

Instructions

Add the milk to a medium saucepan, place over medium heat and bring to a boil.

In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk until smooth.

Whisk the hot milk gradually into the egg mixture until incorporated.

Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened. You know it is done when you can run a wooden spoon along the bottom of the saucepan, and it leaves a clean line.

Remove from the heat and stir in the chocolate chips and butter until melted. Let cool slightly.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill about an hour.

Once chilled, whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.

Fold the whipped into the chocolate pastry cream.

Brownie Layer

2 cups semisweet chopped chocolate or chocolate chips

1/2 cup butter

1/2 cup light brown sugar

4 large eggs

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup all purpose flour

Instructions

Preheat oven to 325°F. Line a 9×9 baking dish with parchment, and grease with oil. Set aside.

In a medium saucepan, cook butter over medium heat until melted and browned, stirring constantly. It should take about 4 minutes. You will see it change color and aroma with brown bits forming at the bottom. Immediately take it off the heat and pour over the chocolate chips.

Let the mixture sit to allow the chocolate chips to melt and then stir until no more chunks of chocolate remain. Whisk in the brown sugar.

Next add the eggs and whisk until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Then pour the batter into the prepared pan.

Bake the brownies for 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the brownies cool completely and cut or crumble into bite-sized pieces.

Whipped Cream Layer

1 and 1/2 cups heavy whipping cream

Instructions

Whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.

Assembly

In each glass, place alternating layers of brownie bits, chocolate diplomat cream, and whipped cream. Garnish with shaved chocolate on top.

The original recipe with more images and instructions video can be found here

https://www.mylovelyrecipes.com/recipes/dessert/honeycomb-cookies/

Preparation Time: 25 minutesCooking Time: 1 hourServing: 70 pieces

INGREDIENTS120g Rice Flour60g Corn Starch2 Eggs100g Caster Sugar200ml Coconut MilkA Pinch of SaltProper Amount of White SesameProper Amount of Cooking Oil

INSTRUCTIONSPrepare a larger container and crack in two eggs.Add caster sugar, salt, and coconut milk and mix well.Add the rice flour and corn starch, and stir until evenly mixed.Strain the batter, cover, and let it rest for 20 minutes.Heat the oil and put the mould in the pot. The amount of oil must cover the mould. Turn to medium heat when the oil is hot.Add white sesame seeds to the batter and mix well.After the mould is hot, pick it up and shake off most of the oil.Use the kitchen paper to absorb off the excess oil.Put the mould into the batter and dip it to 9/10 of the mould.Put it in the oil and fry for about 5 to 10 seconds, shake it lightly for a few times to release the mould.Fry until it is lightly colored and then you can turn it over. Fry until golden brown.Put the fried honeycomb cookies on the kitchen paper to absorb off the excess oil and let it cool.It can be kept in a sealed container for 2 to 3 weeks.