In a deep bowl mix all ingredients without water and mix with a wooden spoon or mixer. Add the boiling water to a thin stream and stir until quite liquid mixture is obtained. Grease two 20-22 cm diameter pan with oil or cooking spray. Distribute the mixture into the trays. I use a ladle as it is easiest to measure equal amounts.

Bake them in a preheated oven at 180 degrees for about half an hour.

In the meantime, we get into the cream. You can use ganache from the original recipe for a more economical option or one that is richer:

For the cream:

250 g dark chocolate, 200 g butter, 1 can of thick sweetened condensed milk, for the outer layer: about 250 ml of whipped cream. I do the cream on the eye, so from now on I tell myself that the products in quantities can vary. I had a can of condensed milk that I had to spend and that’s how this cream was born.

Put condensed milk, butter and chocolate in a bowl and microwave them until the chocolate is melted. Take breaks and stir periodically. We put it in the refrigerator to cool and tighten, and during that time we remove the swamps and let them cool completely. Cake assembly. We work cleverly, best in cake form / ring, as the cream relaxes quickly. I recommend making holes in the marsh itself, such as small wells, so that it can be filled with cream, such as a stuffing bag, because it is very nice. I remembered later and did only on the marsh above.

We stick the cake with some of the cream and put it back in the fridge. The form will help you and not slip the swamps above. After tightening again, beat the rest of our cream with whipped cream of fluffy cream. It is much more stable and will keep the Esterhazy cake healthy without the cake shape. We remove it and spread the cake with this cream. By the way, if you do not want to make the number with both types of cream, make only the one with the cream and put it all over the cake. It will get even faster and you won’t need a ring. We put the cheesecake in the fridge to sleep unsuspecting what awaits her tomorrow