The chocolate girl

Mint and chocolate cheesecake.

This baked cheesecake has a ganache topping and is very moreish. A must for fans of chocolate and mint.

Ingredients

90g/3oz butter 200g/7oz dark chocolate digestive biscuits, crushed

600g/1Ib 4oz full fat cream cheese

3 large eggs

150g/5oz caster sugar

Half a teaspoon mint essence

Ganache topping

120g/4oz dark chocolate

100ml/3 and a half ounces double cream

Mint aero balls to decorate

Method

Preheat the oven to 190C/ 375F/Gas mark 5. Grease and line a 20 cm/8inch springform tin with silicone paper. Melt the butter in a saucepan over a low heat, then pour onto the crushed biscuits and mix together. Spread into the tin. Chill until needed.
Place the cream cheese, eggs, sugar, and mint essence into a bowl. Using an electric hand mixer mix until smooth. Pour over the biscuit base and smooth the top. Place on a baking tray and bake for 35-40 minutes, or until set. Remove from oven and leave to stand for 30 minutes.
For the ganache topping - break the chocolate into a heatproof bowl and either melt over a saucepan of just-boiled water or on a low heat in the microwave for a minute. The chocolate doesn't need to be fully melted. Pour the cream into a small saucepan and bring to the boil. Pour over the chocolate and mix together until smooth and glossy. Then pour over the cheesecake and smooth out. Chop up aero balls and sprinkle on top. Chill for two hours before releasing from tin and serving.
Tip - if the silicone circle on the base of the springform tin is in two halves, it is easier to pull away after the cheesecake has been released.

Comments

Popular posts from this blog

Cake pops. These are fun, quick and easy. They are great for kids parties and by putting them in cake pop bags, they can take the place of the hastily serviette wrapped birthday cake in the party bag. You will need either a silicone cake pop tray or an electric 3 in 1 cake maker. Ingredients 120g/4oz cake margarine 120g/4oz caster sugar 2 eggs 120g/4oz self-raising flour few drops of vanilla essence tablespoon warm water 200g chocolate of your choice selection of sprinkles and edible glitter cake pop sticks Method Prepare either your silicone or electric cake pop maker, as to the manufacture's instructions. Preheat the oven to 180oc/350oc/Gas mark 4, if using a silicone tray. Sieve the flour, then using an electric whisk, cream together the cake margarine and caster sugar, until a light cream in colour. Add one egg and beat in, follow by a tablespoon of flour, then beat in the other egg. Scrape down the bowl, using a spatula or...

Ferrero Rocher, brownie cake. This cake is incredibly rich so you won't need too big a slice. But if you're a fan of Ferrero Rocher's and Nutella, you'll find it hard to resist. Brownie cake 245g/8oz unsalted butter 245g/8oz dark chocolate, 50% cocoa solids 115g/4oz plain flour 60g/2oz cocoa powder 4 large eggs 366g/12oz golden caster sugar 90g/3oz hazelnuts, chopped Decoration 390g/13oz milk chocolate Ferrero Rocher chocolates jar Nutella cocktail sticks 60g/2oz hazelnuts, toasted and chopped Method Preheat oven to 160C/325F, Gas 2, then grease and line two 6" round cake tins. Melt the butter in a saucepan then add the chocolate, stir until melted. Sieve the cocoa powder and flour together, set aside. Using an electric hand whisk, whisk the eggs and sugar together until the mixture is the colour of whipped cream and a trail is left when you pull out the beaters. Add the melted butter and chocolate to the whisked ...

Puddle Pudding Chocolatey, gooey and messy. But it's quick to make. Dollop it into a bowl. Dress it up with a drizzle of double cream, a sprinkle of sieved icing sugar and a strawberry, and your friends and family will think you've taken ages to prepare them a fancy dessert. Serves 4 to 6 Ingredients 2 Medium eggs 75g (3oz) Dark Chocolate, 50% cocoa solids 2 teaspoons instant coffee granules 1 tablespoon cocoa powder 3 tablespoons boiling water 100g (4oz) butter, at room temperature 100g (4oz) soft light brown sugar 100g (4oz) self-raising flour Sauce 25g (1oz) cocoa powder 1 tablespoon boiling water 300ml (10 fl oz) milk 100g (4oz) soft light brown sugar This is an unusual pudding as the cake mixture goes on the bottom and the cocoa flavoured milk sits on top. However, once it is baked the cocoa flavoured milk ends up at the bottom of the sponge as a thick chocolate custard. Look out a 1.4 litre (2pt) oval ovenproof baking dish and grease well. Set the oven to 150C, ...