This is one of a few cheesecakes that I'll make again, not only because it's simple to prepare, yet the result has never failed me.
It's more like chocolate pots de creme, smooth & rich, I once called this killer chocolate cheesecake.
It's absolutely chocolatey.
A little inspiration is topping with chocolate ganache & dark chocolate sprinkles.
It is freezing in London & it's no more comforting than having a rich chocolate cheesecake in a warm sofa.
Wish you all have a happy valentine's day.
I'm thankful to Maryanne from the little epicurean for nominating me for this award.
Below comes the rules for this award:
1. Thank the person who nominated you & link back to his/her blog.
2. Post the award in your blog.
3. List 5 blogs with fewer than 200 followers& break the news by commenting on those blogs.
I am nominating (in no particular order) few of my favourite blogs:
Recipe (8" round):
Chocolate Mascarpone Cheesecake
250g mascarpone cheese
150g dark chocolate 72%
200g whipping cream
25g cocoa powder
Preheat oven at 160C.
Line a parchment paper at the bottom of a 8" loose base pan & wrap with aluminium foil.
In a saucepan, warm the whipping cream (not boiling), add in chocolate chunks & stir until smooth.
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.
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 30-35 min, then leave to cool in the oven.
30 g dark chocolate 72%, chopped
30 g whipping cream
dark chocolate sprinkles
In a saucepan, bring whipping cream to boil, stir in chocolate until dissolve, leave to cool.
Pour ganache over the cheesecake & sprinkle with chocolate sprinkles.
Refrigerate for 2-4 h before serving.