Chocolate Chip Cheese Cake (Dabbang Muqaabla 3)
INGREDIENTS
- 125g plain dark chocolate, broken into pieces
- 3 tbsp cold water
- 15g powdered gelatine
- 250g full-fat soft cheese
- 2 eggs, separated
- 60g caster sugar
- 150ml soured cream
- 30g plain dark chocolate chips, coarsely chopped
For the base
- 125g muesli
- 90g butter, melted
- 30g demerara sugar
For the decoration
- 300ml whipping cream, whipped until stiff
- Chocolate curls or caraque
Method
- Make the base: mix together the muesli, melted butter, and sugar, and press evenly over the bottom of a 20cm loose-bottomed or springform tin. Chill.
- Meanwhile, put the chocolate into a small heatproof bowl over a pan of hot, gently simmering water. Heat gently to melt the chocolate, stirring occasionally. Leave to cool.
- Put the measured water into a heatproof bowl and sprinkle the gelatine over the top. Leave for 10 minutes until spongy. Stand the bowl in a pan of hot water and heat gently until the gelatine has dissolved.
- Beat the cheese until smooth. Add the egg yolks and sugar and beat until blended. Stir in the soured cream, melted chocolate, chocolate chips, and gelatine. Mix well.
- In a separate bowl, whisk the egg whites until stiff but not dry. Fold carefully into the chocolate mixture until evenly mixed. Pour on to the muesli base and chill until set.
- Use a knife to loosen the side of the cheesecake from the tin, then remove the cheesecake. Slide on to a serving plate. Pipe rosettes of whipped cream on top and decorate with chocolate curls or caraque.
Reply With Quote
yummy recipe /up
ღ∞ ι ωιll αlωαуѕ ¢нσσѕє уσυ ∞ღ 
