Double Chocolate Cheesecake
Photography by Josh Griggs.
The ultimate chocolate indulgence.
Serves: 8-10
INGREDIENTS
Base
375 grams gingernut biscuits
120 grams butter, melted
Filling
350 grams dark chocolate (70% cocoa solids), roughly chopped
640 grams full-fat cream cheese, softened
180 grams caster sugar
45 grams soft brown sugar
¼ cup good-quality cocoa powder
4 large eggs, plus 2 egg yolks
150ml cream, at room temperature
1 teaspoon vanilla extract
honeycomb
220 grams caster sugar
40 grams honey
1½ teaspoons baking soda
Ganache
200 grams dark chocolate (50% cocoa solids), roughly chopped
250ml cream
35 grams butter, softened
To serve
50 grams chocolate caramel
pearls (optional)
Equipment: Grease and line a 20cm springform cake tin and a baking tray.
METHOD
Preheat the oven to 160°C regular bake.
Base: Blitz the biscuits in a food processor to a fine crumb. Add the butter and process for a further 30 seconds. Press the crumb into base of the cake tin and refrigerate.
Filling: Melt the chocolate in a heatproof bowl over a pot of simmering water. Don’t let the base of the bowl touch the water. Remove from the heat. Place the cream cheese in a clean food processor and blitz until smooth. Add the sugars and cocoa and process for 2 minutes, or until well mixed. Add the eggs, yolks, cream and vanilla and process until smooth. Scrape down the sides, add the chocolate and blitz for 1 minute. Pour into the cake tin and bake for 50 minutes uncovered. Cover with tinfoil and bake a further 20 minutes. It should still wobble slightly in the centre.
Leave the cheesecake in the oven for 15 minutes with the oven turned off and the door ajar, then place on a cooling rack. Once cold, cover and refrigerate for 6 hours or overnight.
Honeycomb: Place the sugar, honey and 40ml water in a large pot over a low heat. Once the sugar has dissolved, bring to the boil. Cook for 8 minutes, until the liquid reaches 145°C or is golden. Remove from the heat and sift in the baking soda. Mix quickly until well combined. Take care; it will froth up. Immediately pour onto the lined baking tray. Set aside to cool and harden. Break into pieces.
Ganache: About 1 hour before serving, melt the chocolate in a heatproof bowl over a pot of simmering water. Don't let the base of the bowl touch the water. Remove the bowl from heat and beat in the cream and butter. Set aside to cool.
To serve: Unmould the cheesecake and top with ganache. Decorate with honeycomb and chocolate pearls.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!