With a chocolate sponge and chocolate cream
6inch Spring form tin
Sponge Ingredients
35g oil
1egg
40g SR flour
15g Cocoa powder
50g Sugar
Cheesecake Ingredient
(1) 125g Dark choc melted
(2) 250g mascarpone cheese
(2) 52g Icing Sugar
(3) 125g Double Cream
Decorations
25g melted dark chocolate
75ml Double Cream
1 TBSP Icing Sugar
White chocolate grated
Sponge Method
Line the bottom of a 6inch spring form tin. Mix all ingredients together and transfer to the tin. I baked using the Ninja 9 in 1, Bake function, 155 for 20mins. Allow sponge to cool completely.
Cheesecake
Melt (1), whip (2) together until combined, add (3) to the 2 mixture and whip until thick. Add in (1) and combine well. Transfer the mixture into the tin on top of the cooled sponge. Allow to set in the fridge overnight.
Decorations
Grate white chocolate onto the cheesecake. Melt the dark chocolate. Whip the cream and sugar until soft peaks, add the dark chocolate and mix well. Pipe the chocolate cream on the cake.
