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Categories:
coffee powder butter dark chocolate flour flour muscovado sugar caster sugar baking powder cocoa powder eggs buttermilk whipping cream chocolate eggs
Viewed: 28 - Published at: 8 years agoIngredients
- 1 tbsp instant coffee powder, dissolved in 125ml hot water
- 200 g butter
- 400 g dark chocolate, chopped
- 85 g self-raising flour
- 85 g plain flour
- 200 g light muscovado sugar
- 200 g caster sugar
- 1/4 tsp baking powder
- 25 g cocoa powder
- 3 None eggs
- 75 ml buttermilk
- 200 ml whipping cream
- 1 None Flake, roughly crumbled
- None None Assorted chocolate eggs, to decorate
Method
- Preheat the oven to 300°F. Grease and flour a 9 inch springform pan. Dissolve the instant coffee in 1/2 cup hot water in a small saucepan. Add the butter and 1/2 of the chopped chocolate. Stir over low heat until chocolate is melted. Set aside.
- Mix the eggs and buttermilk in a small bowl. Mix the flours, sugars, cocoa powder and baking powder in a large bowl. Beat in the egg mixture with an electric mixer on medium speed until smooth. Beat in the chocolate mixture until well blended. Pour into the springform pan and smooth the top with a spatula.
- Bake for 1 1/2 hours or until a skewer inserted into the center comes out clean. Cover the pan with foil after 1 hour. Cool the cheesecake, uncovered, in the pan on a wire rack. Remove the cheesecake from the springform pan.
- Heat the cream and remaining chocolate in small saucepan on low heat until the chocolate is melted. Spread over the top and sides of the cake. Refrigerate for 30 mins. Garnish with the chocolate curls and the chocolate eggs.
