Well as the title of this post suggests the diet isn’t going overly well. I saw online Godiva are doing a competition in which you can enter your chocolate recipes. I’ve had an idea to make something along these lines for ages after seeing a triple berry cheesecake in the amazing Peggy Porschen boutique cookbook, so it seemed like the perfect opportunity to give it a go. Hey if I’m going to cheat I might as well cheat properly! Salads resume tomorrow, but for the moment enjoy this recipe! It is very easy to make and can be made ahead if you have friends coming round. I used 2 cooking rings which made 2 very generous cheesecakes (1 cheesecake is big enough for 2 people to share). You could use smaller rings or give it a go in a muffin tray to make mini versions.
100g chocolate cookies (I used Tesco Finest)
25g unsalted butter
75g milk chocolate
75g white chocolate (and a little extra to drizzle over the top for decoration)
150g cream cheese
Super easy method
Crush the cookies to crumbs. Melt the butter and mix together.
Press the cookie and butter mix firmly into the bottom of your cooking ring or tin (if your using cooking rings place on a baking tray first). Place in the fridge while you prepare the next layers.
Break up the white and milk chocolate into separate bowls. Melt in the microwave taking care not to burn. Leave to cool slightly.
Mix together the ricotta and soft cheese beating well. Spoon half the cheese mixture into the melted milk chocolate and the other half into the melted white chocolate.
Take the cookie bases out of the fridge. Spoon the white chocolate mixture onto the bases and smooth the top flat.
Then spoon the milk chocolate layer on top and smooth across with a palate knife.
About an hour before serving I melted some white chocolate, left to cool slightly then drizzled across the cheesecakes whilst still in the rings.
To serve place the mould on a plate and carefully run a palate knife around the edge. Once you have broken the seal you should be able to life mould off easily.
After seeing these bad boys all over Facebook and Twitter, I’m finally jumping on the bandwagon! Incredibly easy to make (the hardest part is unwrapping all the eggs without scoffing the lot), incredibly bad for you but absolutely delicious! I used my favourite brownie recipe and mini Creme Eggs.
100g cocoa powder
500g golden caster sugar
4 eggs, lightly beaten
2 packets of mini Cadburys Creme Eggs
Unwrap the Cadburys Creme Eggs and place in the freezer (this helps them keep egg shaped when baking)
Preheat the oven to 180 degrees. Line and grease a baking tin (I used a 20 x 28cm)
Melt the butter, cocoa powder and sugar together on a medium heat in a large pan. You need to stir like crazy to make sure the mixture doesn’t burn.
Let the mixture cool for 10 minutes and then add the eggs a little at a time (if you add when the mixture is still piping hot they may curdle)
Add the flour and combine well.
Pour the brownie batter into the prepared tin, saving a few spoonfuls to help cover the eggs
Decide how you are going to cut your brownies and then place the eggs in the mixture, so each brownie will contain 1 egg.
Use the left over mixture to spoon over the eggs so they are completely covered.
Bake for 45 minutes (check after 30 mins and cover with more greaseproof paper if they are starting to go to dark on top)
Remove from the oven and let cool completely.
Once cool cut into squares. I also melted some white chocolate and made some yellow icing to flick over the top.
Product Review – Coco Gourmand Coconut Brittle
I am a big fan of nut brittles and have tried all different types. On of my favourite recipes is a peanut brittle cheesecake (which I will post next time I make it). I have never seen coconut brittle before though so I was intrigued to try Coco Gourmands home made offering. According to the back of pack it is inspired by a traditional Guadeloupe confection called ‘Dentelle de coco’. The ingredient list shows it is simply made with just sugar, butter, spices and lots of coconut!
Appearance wise it is a lot darker then you would expect from a caramel and looks almost chocolatey. It smells lovely though like spiced toffee. The texture is good, its hard (but not teeth shattering/trip to the dentist so) and melts into your mouth without any pieces sticking to your teeth.
The initial taste is the dark molasses caramel with a hint of warm spice coming through. Then comes the sweet and subtle coconut, which works really well. Caramel and coconut is definitely a flavour combination I’m going to use in my baking. This is a must try for any coconut fans out there.