The Chronicle

Coffee craving

IT’S INTERNATIO­NAL COFFEE DAY! CELEBRATE WITH THESE INDULGENT RECIPES

- – Phoebe Wood

MOCHA MOUSSE CHEESECAKE

SERVES 10. PREP 20 MINS. COOK 1 HR. CHILL 4 HRS

INGREDIENT­S

• ¼ cup (15g) instant coffee

• 500g shortbread biscuits

• 200g unsalted butter, chopped

• 200g baking milk chocolate, chopped

• 395g can sweetened condensed milk

• 500g cream cheese, chopped, softened

• ½ cup (60g) pure icing sugar, sifted

• 400g baking milk chocolate, chopped

• 3 egg yolks

• 600ml thickened cream, whipped to stiff peaks

• Cocoa, to dust

METHOD

1 Preheat oven to 160C. Grease a 22cm springform cake pan. Place 2 tbsp coffee and shortbread in a food processor and whiz to crush. Melt 150g butter in a small saucepan and add to processor. Whiz to combine, then evenly press into the base and side of prepared pan.

2 Place remaining 1 tbsp coffee and 50g butter, chocolate and condensed milk in a microwaves­afe bowl and cook on high for 1 minute. Remove and stir until melted. Cool to room temperatur­e. 3 Whisk cream cheese and icing sugar in a stand mixer until smooth. Gradually add chocolate mixture, whisking constantly until smooth. Pour over base. 4 Place in oven and bake for 1 hour or until just set with a gentle wobble in the centre. Turn off oven and cool completely in oven, then chill for 3 hours or until firm and set.

5 To make the chocolate mousse, melt chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir occasional­ly until melted and smooth. Cool slightly then beat in the egg yolks (mixture may look seized at this stage, but it will come back together when you add the cream). Set aside to cool to room temperatur­e, then in 2 batches, beat in half the whipped cream. Pour mousse over cheesecake then chill for 4 hours or until firm and set. Top with remaining whipped cream and dust with cocoa, to serve.

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