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Chocolate and raspberry cheesecake with hot chocolate sauce

Ingredients
For the chocolate and raspberry cheesecake
butter, for greasing
2 tbsp porridge oats
50g/1¾oz fresh raspberries
75g/2½oz cream cheese
75ml/2½fl oz double cream
1 tbsp caster sugar
1 tbsp dark chocolate, grated
icing sugar

For the chocolate sauce
75ml/2½fl oz boiling water
100g/3½oz caster sugar
50g/1¾oz cocoa powder
75g/2½oz dark chocolate, chopped
2 tbsp vegetable oil
Method
1. For the chocolate and raspberry cheesecake, lightly grease a 5cm/2in chefs’ ring and place it onto a serving plate. Place half of the oats into the ring, then top with half the raspberries.
2. Place the cream cheese, cream and sugar into a bowl and mix well. Spoon this mixture on top of the raspberries, then top with the remaining oats and the grated chocolate.
3. Heat the outside of the chefs’ ring with a mini-blowtorch to loosen it, then carefully slide it off. Place the remaining raspberries on top of the cheesecake and garnish with a sprig of mint.
4. For the chocolate sauce, place all the chocolate sauce ingredients into a small saucepan and heat gently, stirring until the chocolate has melted and the sauce has thickened.
5. To serve, drizzle the chocolate sauce over the cheesecake.

By Louise Robinson

This entry was posted on Wednesday, February 13th, 2008 at 11:05 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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