I loveee this cheesecake with all my heart =p. Truly! My best friend, Najwa is not really into cheesecakes but she loves this one because of its less cheesy taste. Probably the deliciousness of the chocolate flavour could just outweigh the cheesy element of the cake. The combination of the oat+hazelnut+chocolate for the base is just perfect and suits the filling really well that majority of my friends compliment the toothsomeness of the base.
The recipe is extracted from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine.
225g toasted oat cereal
50g toasted hazelnut
50g tbsp butter (I usually used more until the cereal mixture stick together)
25g dark chocolate
350g full fat soft cheese
100g caster sugar
200mL thick yogurt
300mL double cream
1 sachet gelatine
3 tbsp water
175g dark chocolate, melted
175g white chocolate, melted
1. Place the toasted oat cereal in a plastic bag and crush with a rolling pin. Pour the crushed cereal into a mixing bowl and stir in the hazelnuts.
2. Melt the butter and chocolate together over a low heat and stir into the cereal mixture, stirring until well coated.
3. Using the bottom of a glass, press the mixture into the base and up the sides of a 20cm springform pan.
4. Beat together the cheese and sugar with a wooden spoon until smooth. Beat in the yogurt. Whip the cream until just holding its shape and fold into the mixture. Sprinkle the gelatine over the water in a heatproof bowl and leave to go spongy. Place over a pan of hot water and stir until dissolved. Stir into the mixture.
5. Divide the mixture in half and beat the dark chocolate into one half and the white chocolate into the other half.
6. Place alternate spoonfuls of mixture on top of the cereal base. Swirl the filling together with the tip of a knife to give a marbled effect. Level the top with a scraper or a palette knife. Leave to chill until set before serving.
This recipe is the best ever chocolate brownies recipe among any other recipes that I’ve tried. Seriously, the brownies is so rich with chocolate that you feel like you are chewing a chocolate gum that eventually will just disappear from your mouth. Teeheeee. Try it. Please!
I didnt have the perfect picture of the brownies that I’ve made. The one below is the only one that I have which I put a scoop of strawberry-yogurt ice-cream on top of it to suit my mood at that time. I’ve made the brownies so often especially as the base for my mousse cake which I’ll share the recipe next time.
The recipe is taken from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine
100g unsalted butter
175g caster sugar
75g muscovado sugar (I used the brown sugar)
125g dark chocolate
1 tbsp golden syrup
1 tsp vanilla flavouring
100g plain flour
2 tbsp cocoa powder
1/2 tsp baking powder
1. Lightly grease a 20cm shallow square cake pan (the round one will do) and line the base.
2. Place the butter, sugars, dark chocolate and golden syrup in a heavy-based saucepan and heat gently, stirring until the mixture is well blended and smooth. Remove from the heat and leave to cool.
3. Beat together the eggs and flavouring. Whisk in the cooled chocolate mixture.
4. Sieve together the flour, cocoa powder and baking powder and fold carefully into the egg and chocolate mixture, using a metal spoon or a spatula.
5. Spoon the mixture into the prepared pan and bake in a preheated oven, 180 degree Celsius fro 25 minutes until the top is crisp and the edge of the cake is beginning to shrink away from the pan. The inside of the cake mixture will still be quite stodgy and soft to touch.
6. Leave the cake to cool completely in the pan then cut it into squares to serve.
The tip from the book says that this cake can be well wrapped and frozen for up to 2 months. Defrost at room temperature for about 2 hours or overnight in the refrigerator.
This cake is the most popular cake to be made by my best friend aka my ex-housemate, miss Farehah aka Fare. When I first made this cake two years ago, she fell in love with it straight away (I guess because of the nut-rich; she’s a big fan of any nuts) and started to make this cake whenever she feels like eating a cake or when she needs to bring some food to her workplace. Before that, I always nagged to Farehah asking her to try to make a cake because I believe she’s good in it, not only in cooking (she’s a great cooker, trust me!). She said baking is not her thing (yeahhh, righttt), and she only likes to eat sweet things (yes she is) but not to make it. Fare, Fare. This cake is so easy to make (could be another major reason why Farehah loves it soo soo much).
The picture below is the one that Farehah made (I put hers because Im so proud of her succeeded in making such a beautiful yet YUMMY cake despite her ‘laziness’ at the first place)
The recipe is adapted from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine
40g muscovado sugar (I used the brown sugar)
4 tbsp golden syrup
2 tbsp milk
1 tbsp cocoa powder
40g dark chocolate
50g walnuts, finely chopped
100g soft margarine
100g light muscovado sugar (again substituted with the brown sugar)
125g self-raising flour
2 tbsp milk
1 tbsp golden syrup
1. Lightly grease a 20cm ring tin.
2. To make the fudge sauce, place the butter, sugar, syrup, milk and cocoa powder in a small pan and heat gently, stirring until combined.
3. Break the chocolate into pieces, add to the mixture and stir until melted. Stir in the chopped nuts. Pour into the base of the tin and leave to cool.
4. To make the cake, place all of the ingredients in a mixing bowl and beat until smooth. Carefully spoon the cake mixture over the chocolate fudge sauce.
5. Bake in a preheated oven (180 degree celcius) for 35 minutes or until the cake is springy to the touch.
6. Leave to cool in the tin for 6 minutes, then turn out to a serving dish and serve.