Happy New Year.
After the christmas & new year break, I tried to settle things down & got back to my study.
It's always hard to do after a long break so this is the time to have rich & comforting desserts.
A piece of good quality dark chocolate always works for me.
However, this chocolate mascarpone cheesecake is much better, smooth, rich & bitterly sweet.
I called it a killer, it's absolutely a chocoholic killer!
Just a small piece, it'll take you to the heaven.
Be warned, it's rich & heavy so only serve with a tiny piece.
Recipe (two 14cm bundt cakes or 6" round):
adapted from here (Chinese)
250g mascarpone cheese
150g dark chocolate 72%
200g whipping cream
25g cocoa powder
Preheat oven at 160C.
In a large bowl, melt mascarpone cheese over simmering water, add sugar & whisk until smooth.
Beat in eggs, one at a time, until smooth.
Sift in cocoa powder & blend until smooth.
In a saucepan, warm the whipping cream (not boiling), add in chocolate chunks & stir until smooth.
Add the chocolate cream to the cheese mixture & stir until smooth.
Sift through the mixture & pour into the pan.
Bake in a hot water bath for 20-30 min, then leave to cool in the oven. (Do NOT overbake)
Refrigerate at 2 - 4 h before serving.