Double chocolate cheesecake

You can never have too many hor d'oeuvre recipes, so give Double chocolate cheesecake a try. This gluten free recipe serves 16 and costs $1.11 per serving. One portion of this dish contains approximately 4g of protein, 27g of fat, and a total of 379 calories. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. 1998 people were glad they tried this recipe. If you have vanillan extract, dark chocolate bar, chocolate curls, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. Overall, this recipe earns a not so awesome spoonacular score of 22%. If you like this recipe, take a look at these similar recipes: Double Chocolate Cheesecake, Double Chocolate Cheesecake Cups, and Double Chocolate Cheesecake Cookies.

Servings: 16

Preparation duration: 40 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake. Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls, if you’ve made them.

 

Step by step:

1. Heat oven to 180C/fan 160C/gas

2. Line the base of a 25cm springform tin with baking parchment.

3. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin.

4. Bake for 10 mins.Turn oven temperature up to 240C/fan 220C/gas

5. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake. Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin.

6. Pour in the cheese mixture, then smooth the top.

7. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon.

8. Serve as is or pile with chocolate curls, if you’ve made them.

Nutrition Information:

covered percent of daily need