delicious cakes – My Whisk and I

300g dark chocolate, chopped
160ml butter, cubed
6 eggs, separated
30ml + 30ml caster sugar
5ml vanilla

Preheat your oven to 180℃ and line a 22cm loose-bottom cake tin with baking paper.
Add the chocolate and butter to a heatproof bowl set over a saucepan with simmering water.
Stir every now and then until the chocolate is melted and you have a silky smooth mixture.
Take the bowl from the saucepan and set aside.
Add the egg yolks and 30ml caster sugar to a mixing bowl and beat with an electric mixer for 5 minutes.
Pour the chocolate mixture into the egg yolk mixture and mix well. Set aside.
Add the egg whites to a large mixing bowl and whisk until soft peaks.
Add the remaining 30ml caster sugar a little at a time while whisking until you have a thick, glossy consistency.
Stir a third of the egg whites into the chocolate mixture.
Add the rest and gently fold it through.
Add the vanilla and fold it in until your mixture has an even colour without any white pockets of egg white in it.
Spoon the mousse into the prepared cake tin and bake for 30 minutes.
Remove from the oven and cool the cake in the baking tin.
Remove from the tin and sift over some icing sugar to serve.

The best of two worlds!! A delicious chocolatey brownie base with a velvet baked cheesecake topping!

For the brownie base:
115g butter
115g dark chocolate, chopped
200g caster sugar
2 eggs
50ml milk
115g flour

For the cheesecake topping:
500g cream cheese, room temperature
125g caster sugar
3 eggs
5ml vanilla
125ml Greek yoghurt

Preheat your oven to 180℃ and grease a 22cm loose-bottom cake tin.
Add the butter and chopped chocolate to a heatproof mixing bowl and place it over a saucepan of barely simmering water. Stir every now and then until melted.
Remove the bowl from the head and add the sugar. Whisk until the ingredients are amalgamated.
Add the eggs and milk and whisk to mix.
Add the flour and stir through until the mixture is just blended.
Scrape the mixture into the prepared cake tin and even it out with a spatula.
Place in the oven and bake for 25 minutes.
Remove and set aside.
Lower the oven temperature to 160℃.
Add the cream cheese, sugar, eggs and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Beat together on high speed until you have a smooth mixture. Scrape the bowl down once or twice in between mixing.
Remove the bowl from the mixer and add the yoghurt. Stir the yoghurt through the cheesecake mixture.
Pour the mixture onto the baked brownie base.
Place in the oven and bake for 55 minutes.

Remove the cake from the oven and place it on a cooling rack to cool completely.
Cover with plastic wrap and refrigerate for a minimum of 4 hours, but preferably overnight.
Run a knife around the edge of the cake before removing the sides of the cake tin.
Cut into slices and drizzle with melted chocolate to serve.

Tag: delicious cakes

Baked Chocolate Mousse

Chocolate-Brownie Cheesecake