3/4 cup (75 g) plain flour (All purpose)
2 tbsp cocoa or drinking chocolate powder
1/3 cup (50 g) icing sugar (confectioners sugar)
1/2 stick (4 Tbsp) 50 g butter or margarine, softened
1 egg yolk
2 tbsp cocoa or drinking chocolate powder
1/3 cup (50 g) icing sugar (confectioners sugar)
1/2 stick (4 Tbsp) 50 g butter or margarine, softened
1 egg yolk
for the filling
225 g curd or sieved cottage cheese
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt double or whipping cream
1 tbsp plain flour (All purpose)
few drops of vanilla essence
1 tbsp cocoa powder
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt double or whipping cream
1 tbsp plain flour (All purpose)
few drops of vanilla essence
1 tbsp cocoa powder
for the topping
1 cup + 3 tbls (175 g) icing sugar (confectioners sugar), sifted
50 g plain chocolate
50 g plain chocolate
method
1. Preheat an oven to 160°C, 325°F, gas mark 3.
2. Sift the flour, cocoa or chocolate powder and icing sugar into a bowl, add the butter or margarine and egg yolk and work to a soft, smooth dough.
3. Roll into a ball and press evenly over the bottom of a greased loose-bottomed 18 - 20 cm (7 - 8 inch) round cake tin.
4. Chill while you make the filling.
5. Spoon the filling (see below) into the prepared tin and smooth the surface.
8. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
9. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
2. Beat in the egg yolks, 50 g/2 oz of the caster sugar and the cream.
3. Divide the mixture into two equal portions.
4. Beat the flour and vanilla essence into one portion and the cocoa into the other.
5. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
6. Fold half the egg whites into the plain cheesecake mixture and the remainder into the cocoa mixture.
7. Stir the two mixtures lightly together to give a marbled effect.
2. Spoon evenly over the top of the cheesecake.
3. Break the chocolate into small pieces and melt in a heatproof bowl over a pan of hot water.
4. Pipe the chocolate in evenly spaced circles on the icing, then drag at regular intervals with the tip of a knife to give a feathered effect.
5. Chill for 2 - 3 hours before serving.
2. Sift the flour, cocoa or chocolate powder and icing sugar into a bowl, add the butter or margarine and egg yolk and work to a soft, smooth dough.
3. Roll into a ball and press evenly over the bottom of a greased loose-bottomed 18 - 20 cm (7 - 8 inch) round cake tin.
4. Chill while you make the filling.
5. Spoon the filling (see below) into the prepared tin and smooth the surface.
8. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
9. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
to make the filling
1. Soften the cheese in a large mixing bowl.2. Beat in the egg yolks, 50 g/2 oz of the caster sugar and the cream.
3. Divide the mixture into two equal portions.
4. Beat the flour and vanilla essence into one portion and the cocoa into the other.
5. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
6. Fold half the egg whites into the plain cheesecake mixture and the remainder into the cocoa mixture.
7. Stir the two mixtures lightly together to give a marbled effect.
to make the topping
1. Mix the icing sugar with 1 - 2 x 15 ml spoons (1 - 2 tablespoons) hot water to give a smooth consistency.2. Spoon evenly over the top of the cheesecake.
3. Break the chocolate into small pieces and melt in a heatproof bowl over a pan of hot water.
4. Pipe the chocolate in evenly spaced circles on the icing, then drag at regular intervals with the tip of a knife to give a feathered effect.
5. Chill for 2 - 3 hours before serving.
serving amount
serves 8
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