I love cheesecakes but they can be a bit troublesome to bake, with the biscuit base and leave it to cool overnight etc etc...
so, when i came across this chocolate cheese cake with a twist, which do not invovled the biscuit base and the cooling overnight etc ect, i decided to give it a go!
It's actually a very simply cake, substituting butter with cream cheese. Resulting a in a very moist chocolate cake. I frost it with chocolate frosting and decorate it with choppen pecans.
Chocolate CheeseCakes
Ingrediants:
- 125g cream cheese
- 60g butter
- 1/2 cup caster sugar
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1/2 cup choppen peacans
- 3/4 cup milk
- 1 cup plain flour
- 1/3 cup SR flour
- 2 tbsp cocoa powder
- 1/2 teaspoon bicar soda
- Preheat oven to 180 degree celcius
- Grease a 20cm (8 inch) spring foam cake tin and lined with baking paper
- Beat cheese, butter, sugar and egg with electric mixer until light and fluffy.
- Stir in nut and milk
- Sift all the dry ingrediant together for 2 times and add into the cake batter.
- Spread the mixture into pan.
- Bake for about 50 mins, or until cooked.
- Cool in pan for 15 mins and then cool on wire rack for at least 1 hour, or until completely cooled before frosting.
- 1/2 cup cream
- 100g dark chocolate
- 60g butter
- 1 cup icing sugar
- Combine the cream, chocolate and butter in a bowl and melt it over a saucepan of boiling water, gently stir with a woodern spoon until they are melted and combine.
- Cool the chocolate sauce slightly, and then beat in the icing sugar until smooth.
- Spread on cooled cake, decorate it with anything you like..
The cake before frosting and after frosting
I make this cake for the youth group, and i didn't get to try it, but feed back were that it's very good and some thought it was store bought. So, i think it should be nice **
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