175 g plain chocolate
225 g full fat soft cheese
100 g caster sugar
4 x 15 ml spoons rum
100 g dry sponge cake, crumbled
75 g walnuts, chopped
100 g glace cherries, chopped
75 g chocolate vermicelli
225 g full fat soft cheese
100 g caster sugar
4 x 15 ml spoons rum
100 g dry sponge cake, crumbled
75 g walnuts, chopped
100 g glace cherries, chopped
75 g chocolate vermicelli
To decorate:
150 ml double or whipping cream
whipped glace cherries
walnut halves
whipped glace cherries
walnut halves
method
1. Break the chocolate into small pieces and put into a heatproof bowl over a saucepan of hot water. Stir until the chocolate has melted.
2. Remove from the heat. Soften the cheese in a mixing bowl. Beat in the caster sugar and rum until the mixture is light and creamy.
3. Stir in the melted chocolate, sponge cake, nuts and cherries. If the mixture seems too soft to handle, chill for 30 minutes before moulding.
4. Either press into a log shape mould, or roll into a sausage shape like a small Swiss roll.
5. Coat the shaped mixture evenly with the chocolate vermicelli. Chill for 1 hour.
6. Pipe the truffle cheesecake with whipped cream and decorate with glace cherries and walnuts.
2. Remove from the heat. Soften the cheese in a mixing bowl. Beat in the caster sugar and rum until the mixture is light and creamy.
3. Stir in the melted chocolate, sponge cake, nuts and cherries. If the mixture seems too soft to handle, chill for 30 minutes before moulding.
4. Either press into a log shape mould, or roll into a sausage shape like a small Swiss roll.
5. Coat the shaped mixture evenly with the chocolate vermicelli. Chill for 1 hour.
6. Pipe the truffle cheesecake with whipped cream and decorate with glace cherries and walnuts.
serving amount
serves 6
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