Margi Cintrano
Washing Up
Our two favourite desserts are chocolate and / or cheesecake ... So, over the years, I have played about and have combined the two ...
Serves 10 to 12 ...
The Base:
250g unsalted butter chilled and diced
150g castor sugar
200g plain flour
50g cocoa powder
The Top:
100g good quality chocolate of choice ( I use Lindt )
100g good quality chocoate of choice different than the 1st one
400g Philadelphia cream cheese ( do not use fat free or low fat )
2 large eggs
40g castor sugar
1/2 tsp vanilla extract
200 Ml. heavy cream
25g Pecans or Hazelnuts
25g Walnuts
Cocoa Powder for dusting
1) Preheat oven to 325 degrees farenheit or 170 centig degrees
29 First the base needs to be made; place the butter, sugar, flour and cocoa powder in a Food Processor and mix until the ingredients form a thick paste. Place this mixture in a greased 23cm spring clip tin and press onto the base to make a thick even layer. Chill in refrig. while creating the topping.
2) Crack the chocolate in pieces and put in a bowl ( heat proof ). Place the bowl over a pan of steaming water & gently melt. Stir frequently.
3) Remove the bowl and stir until smooth. Let cool 5 minutes. Put the cream cheese, sugar, vanilla and eggs in Food Processor. Blend the ingredients.
4) Mix until thoroughly blended and scrape down sides of Food Processor from time to time.
5) With the machine running, add the cream cheese through the feed tube.
6) Then, the melted chocolate.
7) When completely mixed pour the mixture onto the base.
8) Spread the mixture evenly.
9) Finish by sprinkling the nut varieties ( garnish ).
10) place the tin on a baking tray in a preheated oven for 35 minutes and make sure the oven is turned off.
11) then remove the cake, let it cool by open window and chill overnight
12) Before removing from the tin; dust with cocoa.
*** serve with a cordial or semi sweet white wine or Port and Espresso.
Serves 10 to 12 ...
The Base:
250g unsalted butter chilled and diced
150g castor sugar
200g plain flour
50g cocoa powder
The Top:
100g good quality chocolate of choice ( I use Lindt )
100g good quality chocoate of choice different than the 1st one
400g Philadelphia cream cheese ( do not use fat free or low fat )
2 large eggs
40g castor sugar
1/2 tsp vanilla extract
200 Ml. heavy cream
25g Pecans or Hazelnuts
25g Walnuts
Cocoa Powder for dusting
1) Preheat oven to 325 degrees farenheit or 170 centig degrees
29 First the base needs to be made; place the butter, sugar, flour and cocoa powder in a Food Processor and mix until the ingredients form a thick paste. Place this mixture in a greased 23cm spring clip tin and press onto the base to make a thick even layer. Chill in refrig. while creating the topping.
2) Crack the chocolate in pieces and put in a bowl ( heat proof ). Place the bowl over a pan of steaming water & gently melt. Stir frequently.
3) Remove the bowl and stir until smooth. Let cool 5 minutes. Put the cream cheese, sugar, vanilla and eggs in Food Processor. Blend the ingredients.
4) Mix until thoroughly blended and scrape down sides of Food Processor from time to time.
5) With the machine running, add the cream cheese through the feed tube.
6) Then, the melted chocolate.
7) When completely mixed pour the mixture onto the base.
8) Spread the mixture evenly.
9) Finish by sprinkling the nut varieties ( garnish ).
10) place the tin on a baking tray in a preheated oven for 35 minutes and make sure the oven is turned off.
11) then remove the cake, let it cool by open window and chill overnight
12) Before removing from the tin; dust with cocoa.
*** serve with a cordial or semi sweet white wine or Port and Espresso.
