CHOCO­LATE CHEESE­CAKE

DRUM - - Food -

MAKES 1 MEDIUM-SIZE CHEESE­CAKE PREPA­RA­TION: 20 MIN BAK­ING: 1 HR 35 MIN CRUST Make half the

caramel cheese­cake crust, us­ing pecan nuts 30ml (2T) co­coa FILL­ING 1 x batch of ba­sic fill­ing, us­ing just 125ml (½c) su­gar 200g dark choco­late,

melted TOP­PING store-bought choco­late and

co­conut balls dark choco­late,

bro­ken into pieces salt flakes Pre­heat the oven to 180°C. Grease a 23cm spring­form cake tin.

1 CRUST Blitz all the in­gre­di­ents in a food pro­ces­sor and press into the bot­tom of the pre­pared cake tin. Bake for 5 min­utes, re­move from the oven and turn the oven’s heat down to 110°C. 2 FILL­ING Mix all the in­gre­di­ents. Pour a layer of fill­ing into the crust, then driz­zle choco­late over in a cir­cu­lar mo­tion. Repeat the lay­ers un­til all the in­gre­di­ents have been used. Bake the cake for 1½ hours un­til just done but still wob­bly in the mid­dle. 3 TOP­PING Ar­range the choco­late and co­conut balls and dark choco­late pieces on top. Lightly sprin­kle salt flakes over.

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