Yes you may just have a heart attack looking at this cake. It was developed in a time where the word calories didn’t exist and full-figured women were more highly-regarded than skinny chicks.
The recipe for chocolate cream cheesecake comes from my an old black and white Women’s Weekly cookbook passed down to my friend K from her grandmother, to her mum, to her with the promise that she will pass it to her daughter when she’s old enough to enjoy it.
She hadn’t made the cake for a while so eagerly nominated herself in charge of dessert at our pot-luck girls dinner. When she told me what she was bringing I got seriously excited. It happened to be our friend Doc’s Birthday a couple of days later so we turned the night into a surprise Birthday dinner for her too complete Birthday cake (because we know I don’t believe in celebrations with no cake).
I may have missed the actual blowing out of the candles so she kindly re-enacted it for me. See what good sports my friends are. We were each dished out a healthy portion by the Birthday girl and silence fell on the table as we practically licked our plates clean.
When someone announced they were going to have one more glass of wine, I thought, seeing as I can’t drink, it was only fair that I had one more slice of cake. Right? K refused to take the leftovers home for fear of devouring them herself so after packing up some doggy bags, I was left with half the cake. Slither after slither disappeared until all that remained were a few stray chocolate crumbs and a smear of cream.
This is definitely one for special occasions and lovers of rich desserts. It has all the right elements from the crunchy base and soft mousse crossed with cake filling to the light fluffy cream topped with shavings of chocolate. My mouth has started watering just thinking about it. Maybe I need a second Blog Birthday cake? Enjoy!
What about you? Do you have any recipe books passed down to you from family members?
- 250g (8oz) plain chocolate biscuits
- 125g (4oz or 1 stick) butter
- 100g (3oz) dark chocolate
- 3 free-range eggs
- 3/4 cup caster (superfine) sugar
- 250g (8oz) cream cheese
- 3/4 cup cream
- 2 tbsp rum
- 1 tsp vanilla extract
- 1/3 cup plain (AP) flour
- pinch of bi-carb soda
- pinch of salt
- extra whipped cream for topping
- extra chocolate for decorating
- In a food processor, process the biscuits and butter until they form a fine crumb then press into the base of a greased and lined 20cm (8") round, springform tin so that it comes up the sides.
- Cover and refrigerate for 1 hour.
- Pre-heat the oven to 150C (330F) fan-forced.
- To make the filling, melt the chocolate in the microwave and when smooth, set aside.
- In the bowl of an electric mixer, beat the eggs until thick and fluffy.
- Gradually add the sugar and mix until pale.
- In a separate bowl, beat the cream cheese and cream together until smooth and thickened then fold the melted chocolate in until smooth.
- Fold the egg/sugar mixture into the chocolate cream then add the rum and vanilla.
- Sift the flour, salt and bicarb together and fold them through the batter.
- Spread the mixture into the chilled base.
- Bake for 50-60 minutes.
- Leave in the tin to cool then cover and refrigerate until firm.
- Served topped with extra whipped cream and chocolate.