Velvet Chocolate Cheesecake

This is a time consuming cake / cheesecake so start well in advance.

You need to make the cheesecake base, ganache, cheesecake filling and a separate cake.  Then assemble it all - 

Crust Ingredients:

2 packets Oreo cookies, processed into crumbs including cream 

5 tbsp butter, melted and cooled

 

Filling Ingredients:

1 box cream cheese, at room temperature

1/3 cup sugar

1/2 tbsp all-purpose flour

1 teaspoons vanilla extract

1 large egg

Ganache Ingredients:

150 gms heavy cream

300 gms chocolate, finely chopped 

Make the cake: 

follow the recipe given here

Make the cheesecake base: 

To make the crust, preheat the oven to 180˚C. 

Butter a 8-inch springform pan and place it on a baking sheet. 

Combine the chocolate cookie crumbs and melted butter in a small bowl. Mix well to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).

Make the ganache: 

Bring the cream to a simmer in a medium saucepan. 

Pour the cream over the chopped chocolate mix until a smooth ganache has formed. 

Pour 1/2 of the ganache over the bottom of the crust. 

Freeze the base until the ganache layer is firm. 

Keep balance ganache in reserve

Make the cheesecake filling: 

Using an electric mixer beat the cream cheese and sugar on medium-high speed until well blended. 

Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. 

Beat in the egg.

Fold in the flour. 

Pour the filling over the cold ganache in the crust. 

Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. 

Transfer to a wire cooling rack. 

Cool at room temperature for at least 30 minutes and then chill in the fridge for at least 3 hours

Assembling the cheesecake: 

Remove the cheesecake from the tin and transfer to a serving platter. 

From the remaining ganache, smear a thin layer on top of the cheesecake to help the cake adhere well

Place your cake layer on top of cheesecake

Decorate top of cake with balance ganache and some white chocolate

Almond Chocolate Cake

A special cake, perfect for those who are have gluten allergies. This cake uses ground almonds instead of flour.

Ingredients

115 gm dark chocolate, broken into pieces

115 gm ground almonds

125 gm caster sugar

150 g butter, softened, plus extra for greasing

3 eggs, beaten

2 tbsp dark rum - optional

Chocolate Ganache

75 gms cream

125 g dark chocolate  broken into pieces

2 tbsp rum

Method

Preheat the oven to 180°C.   Butter the sides of the cake tin and line the base with a disc of baking parchment.  

Melt the chocolate in a double boiler, stirring occasionally, then remove from the heat and set aside.

Cream the ground almonds, sugar and butter in a food processor until well mixed. Add the eggs, rum and melted chocolate and mix until blended.

Bake in a lined, greased tin for 40 mins

Remove from the oven and allow to cool in the tin for 20 minutes, then loosen the sides using a small, sharp knife and carefully remove the cake from the tin before transferring to a wire rack to cool down fully.

While the cake is cooling, make the glaze. Pour the cream into a saucepan and bring to the boil, then take off the heat and add the chocolate, stirring to melt, and mix in the rum.

Transfer the cooled cake to a serving plate and pour over the chocolate glaze (reheating if necessary)

SNICKERS CAKE

No one could fault you for thinking this is a snickers bar, but look again - its a snickers cake :)

When you want to indulge your craving for sweet and salty, goey, chocolaty then make this one.  I guarantee it won't last too long

Ingredients

1. Pound Cake
2. Caramel - you can use the recipe on this page
3. Peanuts
4. Chocolate Ganache
5. Chocolate Icing

                  75 gms sugar
            20 gms flour
            3 tablespoons unsweetened cocoa powder
            115 ml milk
            115 gms butter, softened
            75 gms chocolate chips, melted
 

In a small saucepan, whisk together sugar, flour, cocoa, and milk and bring to a boil, whisking frequently. Boil until thickened like a thinned pudding. Remove pan from heat. Cool completely in the refrigerator or freezer.

When chocolate flour mixture is cooled, beat the butter until creamy. 

Beat in the cooled chocolate mixture until well combined fluffy. 

Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. 

ASSEMBLING CAKE

• Slice the pound cake through the centre, horizontally.
• Spread the chocolate icing on the top of the cake, making a 1" layer keeping the sides slightly higher than the centre.
• Spread some on the sides of the cake to smoothen it out.
• Mix the caramel with crushed peanuts and spread over the chocolate layer
• Keep in the fridge to set
• Pour the Chocolate ganache over the cake, covering the sides, and leave to set.
• Once chilled, cut and enjoy