Wednesday, April 10, 2013

Black Forest Cheesecake

175g double chocolate chip cookies (choc cookies with choc chips)
50g butter , melted
500g mascarpone
300ml double cream
2 tbsp kirsch
200g milk chocolate , melted and cooled
200g plain chocolate , melted and cooled
20 cherries in kirsch, plus some of the syrup from the jar for decorating

200g plain chocolate , melted and cooled

1.   Whizz the biscuits to crumbs in a food processor and mix with the melted butter. Press the biscuit mixture into the base of a 20cm springform tin.
2.   Beat the mascarpone with the vanilla until smooth. Very softly whip the double cream with the kirsch then mix with the mascarpone. Finally, fold in the melted chocolates and cherries.
3.   Spoon into the tin, swirl the mix a bit on top so you leave indents for the cherry syrup to go on top, and chill overnight.
4.   Make a chocolate collar following the step-by-step guide.
5.   Serve with some of the syrup from the jar and extra cherries if you like.

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