Anyways. I baked my mom a cake, because that is what one does when it is birthday time.
Nom nom nom. It really turned out well.
Here is the recipe:
Double-chocolate baked cheesecake ( Sunday Times Food Section 24 March 2013, p.7)
200g chocolate digestive biscuits
1 tsp cinnamon
90g melted butter
500g cream cheese
2/3 cup castor sugar
1 tbsp lemon juice
60g dark chocolate, chopped
200g dark chocolate
1/3 cup sour cream
Preheat oven to 170°
So, start by spraying a springform pan and lining it with baking paper. I omit the baking paper because we have this cool cake lifter thing, but if you don't, I suggest lining it in order to remove the cake more easily later on.
Then crush the biscuits in a food processor, add the cinnamon and the butter, mix it all together and press it into the bottom of your pan. Then put it in the refrigerator to cool.
For the filling, beat the cream cheese with the sugar until it is smooth. I didn't have enough cream cheese so substituted mascarpone for some. Then add the vanilla and the lemon juice, beat again. Next add the eggs, and, yes, beat again. Lastly fold in the chocolate pieces. Pour the filling into the base and bake for 50 min ( or until the top is slightly brown but still wobbly). Let the cake cool down.
For the topping melt together the chocolate and the sour cream, whisk it all together until it is nice and glossy, and spread it over your cooled cake.
Refrigerate until the chocolate is set, remove your pan and taaada, you can serve your cake and eat it, too.
|This would be your base|
|Folding in the chocolate pieces.|
|What the baked cheesecake looks like.|
|I topped the cake off with some pomegranate seeds because it looked kind of empty, but you could add berries or peaches or shaved white chocolate curls or nothing.|