As promised, I have another Nigella inspired recipe and this one is REAL simple to make.
It’s a chocolate cheesecake and requires only 6 ingredients. British folk or I assume it’s only British folk because of all the Come Dine with Me shows I watch use “digestive biscuits” as a base for their cheesecakes but I am unsure what would be the equivalent for us so I used tennis biscuits.
To be honest I would use Oreos or another biscuit next time as I didn’t like the coconut flavour in the tennis biscuits however the topping is still tasty AF… so here goes:
250 grams biscuits
75 grams butter
400 grams Nutella
500 grams plain cream cheese
60 grams icing sugar
100 grams hazelnuts (optional)
You can either go old school and crush all the biscuits in a plastic bag with a rolling pin (a wine bottle works too) or simply put it in the food processor. Melt the butter and add to the crushed biscuits, the texture of the biscuit/butter mixture, as Nigella puts it should be sandy. Press the mixture into your cake tin and refrigerate.
In another bowl mix the cream cheese and icing sugar until smooth, add the Nutella until all is combined.
Remove the biscuit base from the fridge and top with the Nutella mixture. You can toast some hazelnuts, blitz them in the processor and sprinkle over your cheesecake. It looks pretty, adds texture and flavour.
The cake needs to set in the fridge for a minimum of four hours. And Voila! Done and dusted.
I don’t have a picture of a single slice but it looks pretty good and professional.
My SO and I have recently moved into our own apartment and have never lived on my own, actual cooking has not really been something I would think about daily.
I was lucky enough to have DSTV for a few years and the cooking shows (looooved BBC lifestyle) sparked an interest in flavour, texture n all of those things we are now familiar with, however, apart from admiring the ooohs and aaahs, colours and imagining the taste I hadn’t tried cooking anything by myself apart from the occasional Saturday morning boiled egg and toast maybe adding some rocket for that creative flair lol!
Now; having to be domesticated in the kitchen (meaning lots of dishes) and wanting to impress, I have made quite a few meals since September and even received compliments!
I have been thinking about doing a blog about my first time cooking / baking something new and will post about how it went and if I would change anything… It more than likely will not be perfect on the first go, but hey, this is what my blog is about. So bear with me as we experience my challenges, successes and failures.
I turned 30 on 09 May 2016 and trying to be all adult like I attempted to make a chocolate cake for friends or family who may come over and whoa! how great did it turn out!!
The below image is all the ingredients and utensils you will require, I forgot to add the cream in this pic, hence another below:
The measurements are as follows:
For the cake –
1 cup sugar (I used brown sugar, only because it was all that was available in our cupboard)
About 170 ml full-fat yoghurt – as per the recipe I found it says not to use fat-free or low-fat yoghurt
1/4 cup canola or vegetable oil (a cup is about 250 ml I’ve learnt)
1 & 1/2 teaspoons vanilla essence
1/2 cup coffee – when using the coffee please ensure it has completely cooled down because if too hot when added to the mixture it will scramble the egg yuk!
1/2 cup cocoa powder
1 cup flour (not self – raising as we are going to be adding baking powder or try it and leave out the baking powder let me know how it turned out 🙂 )
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 x Cake bowl / holder / tin
For the chocolate ganache –
Approx 250 g dark chocolate or milk chocolate
3/4 cup double cream
Preheat the oven to 180 degrees Celsius
Line your cake tin with foil, spray with non-stick cooking spray and set aside
In your mixing bowl (make sure its big enough), combine the egg, sugar, yoghurt, oil, vanilla and whisk until smooth
Add coffee and cocoa powder and whisk vigorously until combined and lump free
Next add flour, baking soda, baking powder, salt and whisk until combined
Pour the now fairly runny batter into your cake tin, and place in the oven for approximately 25 mins. I used a toothpick after 25 mins to check if it is done – the toothpick should come out clean after inserted in the middle of the cake
Once done, allow the cake completely before adding the ganache (about 30 – 40 mins, yes I know it’s a looong time before we get the delicious goodness)
For the ganache –
Place your chocolate pieces in a big enough bowl – as we still need to add the cream
Heat the cream in the microwave for about 1 min or until it starts to boil
Pour heated cream over the chocolate pieces and whisk quite vigorously until the mixture is smooth and velvety hmm,
Allow the ganache to cool and once ready pour over the now cooled cake
At this point, you get to lick the whisk and bowl 🙂
Allow the ganache to set on top of the cake for about 30 mins or if you absolutely cannot wait anymore place the cake in the fridge or freezer briefly.
Taaadaaaa!! You left with a beautiful, shiny chocolate cake ready for all to enjoy! and believe me, you WILL get all the praise… start charging if peeps want more haha!
Things I’ve learnt while making this beauty:
Wear an apron!
Take pics of your chocolate child, I should have taken a pic of the first slice also but didn’t get that far
Because I used dark chocolate I served it with vanilla ice cream to balance the bitterness of the chocolate, however, if you using milk chocolate I don’t think this is necessary. I am a dark chocolate lover and because it was my birthday I only thought about myself 🙂