450 g (1 lb) cream cheese
3 eggs, separated
100 g (4 oz) sugar
150 ml (1/4 pt) sour cream
12.5 g (1/2 oz) powdered gelatine
60 ml (4 tbsp) water
175 g (6 oz) plain or milk chocolate, chopped
175 g (6 oz) plain chocolate
6 individual Shortcrust Pastry cases approx. 7.5 cm (3 in) diameter
Chocolate Caraque
3 eggs, separated
100 g (4 oz) sugar
150 ml (1/4 pt) sour cream
12.5 g (1/2 oz) powdered gelatine
60 ml (4 tbsp) water
175 g (6 oz) plain or milk chocolate, chopped
175 g (6 oz) plain chocolate
6 individual Shortcrust Pastry cases approx. 7.5 cm (3 in) diameter
Chocolate Caraque
method
1. Put the cheese and egg yolks into a bowl. Add half the sugar and beat well, then stir in the sour cream.
2. Dissolve the gelatine in the water.
3. Whisk the egg whites until stiff. Whisk in the remaining sugar.
4. Stir the gelatine into the cheese mixture.
5. Fold the meringue and the chopped chocolate into the cheese mixture.
6. Pour into six individual moulds and chill until set.
7. Melt the chocolate and spread over the underneath and outsides of the pastry cases. Put upside down over small glasses to set.
8. Turn out the cheesecakes and put one in each chocolate cup.
9. Serve decorated with chocolate caraque.
2. Dissolve the gelatine in the water.
3. Whisk the egg whites until stiff. Whisk in the remaining sugar.
4. Stir the gelatine into the cheese mixture.
5. Fold the meringue and the chopped chocolate into the cheese mixture.
6. Pour into six individual moulds and chill until set.
7. Melt the chocolate and spread over the underneath and outsides of the pastry cases. Put upside down over small glasses to set.
8. Turn out the cheesecakes and put one in each chocolate cup.
9. Serve decorated with chocolate caraque.
serving amount
serves 6
rate this recipe
4.5
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