Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Angus Cafe's gooey chocolate cheesecake
Ingredients
1 packet super wine biscuits
50g butter, melted
190g cream cheese
190g mascarpone
380g dark chocolate chips
750ml cream
1 Tbsp powdered gelatine
cup boiling water.
Topping:
30g butter
300ml cream
250g dark chocolate, finely chopped (couverture is best)
Method
Crush biscuits in a food processor until fine. Add melted butter. Line a 25cm round spring-bottom cake tin and press biscuit mix into the bottom.
Melt cream cheese and mascarpone in the microwave, 30 seconds at a time, until smooth and creamy. Melt chocolate. Lightly whip cream.
Dissolve gelatine in boiling water and mix into cream cheese mixture. Add melted chocolate and stir until combined.
Pass the mixture through a sieve into the cream and fold in gently until combined.
Pour mixture into the tin and set in the fridge for 6-8 hours (overnight is best).
For topping, put butter and cream in a small pot and bring to the boil. Take off the heat and whisk in the finely chopped chocolate. Pour over the set cheesecake and chill for one hour.
Requested by Vicki Curry, of Oamaru.
This recipe is from the Angus Cafe in George St, Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
