Death by Chocolate: Cheesecake Style

It was my brother's birthday recently and being the good (baking addict) sister that I am, I always like to make him a special birthday cake. I was a bit unsure about how this would work out - as I've never made a cheesecake lacking side crusts - but I was beyond impressed with the result. If you're a chocolate lover, like the members of my family, you will love this cake. Don't be frightened by the overwhelming amount of 70% cocoa cooking chocolate, there is more than enough sugar in the recipe to counteract the bittersweetness of the chocolate. 

Serves approx. 12

Ingredients

1x250g packet of Arnott's 'Chocolate Ripple' Biscuits (any type of similar type chocolate biscuit will substitute)

1/4 cup butter, melted

275g good quality 70% cocoa cooking chocolate, chopped

900g cream cheese, at room temperature

1 1/2 cups sugar

1/4 cup good quality dutch cocoa powder

4 large eggs

3/4 cup pouring/whipping cream

170g good quality 70% cocoa cooking chocolate, chopped

1tbs sugar

Extra good quality 70% cocoa cooking chocolate (for decoration)

Preheat over to 170°C. Grease and line a 9-inch-diameter springform pan. Blend biscuits in a food processor until finely ground. Add melted butter and blend until will combined. Spoon the biscuit crumbs evenly onto the base of the pan. Bake in the oven for about 5 minutes - or until set. Leave to cool while you prepare the filling. 

Using the double boiler method (explained in this post) melt the first lot of good quality 70% cocoa cooking chocolate until melted and smooth. Meanwhile, blend the cream cheese, 1 1/2 cups of sugar and cocoa until combined. Blend in the eggs one at a time. Once the melted chocolate has melted and cooled to a lukewarm temperature, mix into the batter. 

Pour the batter over the preprepared crust and put back into the 170°C oven. Bake for 55 minutes to an hour until the centre of the cake feels firm to the touch and a knife, stuck into the centre, comes out clean. Remove from oven and leave until cool enough to touch. Run a hot knife around the side of the tin to loosen the edges and chill it in the fridge overnight. 

Using the double boiler method again, melt the second quantity of 70% cocoa cooking chocolate with the cream and sugar over a low heat until smooth. Cool in the fridge for 10 minutes (you want it to cool down still be pourable). Pour over the centre of the cake leaving about 1cm of edge. Chill until topping is set. 

With a grater, microplane or vegetable peeler, create your own chocolate shavings/curls with the remaining chocolate. Use as much or as little as you like - do it to your own taste and decorating desires. 

This is definitely a special occasion cake. Be warned, it really is death by chocolate.

Erin xx

PS. Jess is a bit busy with mid-semester assignments right now but she'll be back in full force on Sunday and Monday.