Chocolate and Baileys Cheesecake

I know we’re 9 days into 2018, but as this is my first post of the year I’ll take this chance to wish you all a very Happy New Year!

The year started badly for me, with all 3 of us getting flu. I’ve had bad colds before but this was my very first time getting flu. Not bad for 43 years, but it is definitely something I wouldn’t want again thank you very much! When I started to feel a bit better I decided to make my favourite CHOCOLATE AND BAILEYS MOUSSE to cheer myself up. It looked yummy as always, but sadly I quickly discovered my taste buds had gone so I didn’t enjoy it. Yesterday I finally got my taste back so thought I would make it again as I missed out before, but when I went to my cupboard I realised I didn’t have enough gelatine. Not to be put off, I made a no-bake cheesecake based on it instead. Oh my word, it was soooo scrumptious! I absolutely love the mousse, but think the cheesecake is even better!

Literally anyone can make this, it is that easy, and no stage of it can go wrong, so you are guaranteed a delicious creamy dessert. The actual preparation is very quick too but it does need a few hours to firm up in the fridge. It can be made the day before you need it, in fact it is perfect if left in the fridge overnight. I had a slice of mine today as a mid-morning treat and it was even nicer than yesterday (and it was amazing yesterday)!

I like a thick biscuit layer on my cheesecakes, but if you prefer a thinner base just use reduce the ingredient quantities that I used. Or, rather than just pressing them on the bottom of the pan like I did, spread them up the sides too and press firmly into place. The advantage of the thick biscuit layer though (don’t judge me for this, I’m only human hehe) is that you can eat a piece of it on the go! Most of the time I am civilised and eat cheesecake with a spoon or dessert fork, but sometimes, just sometimes, I really really want some but am in a rush or busy with a million things to do. So it is perfect to be able to cut a piece and pick it up to eat it just like a piece of cake! Ok I’m a savage, but I’m ok with that 🙂

 

CHOCOLATE AND BAILEYS CHEESECAKE

FOR THE BASE

250 g digestive biscuits (which is 17 McVities ones)

110 g unsalted butter, melted

 

FOR THE CHEESECAKE TOPPING

460 g full-fat cream cheese

75 g icing sugar, sifted

220 ml double cream

3 tbsps Baileys

3 Cadbury Flake bars

 

FOR THE DECORATION

150 ml double cream

1 tbsp Baileys

1 Cadbury Flake bar

 

  • BISCUIT BASE: Line a 20cm cake pan (springform is best for cheesecakes for easy removal) with foil. Completely cover the inside of the pan, pressing the foil down well to get rid of large creases.
  • Place the digestive biscuits in a food processor and blitz until the biscuits have turned into small crumbs. If you don’t have a food processor, place the biscuits in a ziplock bag, press the bag to remove any air before closing, and bash them with something like a rolling pin until you have small crumbs.
  • Add the melted butter to the biscuit crumbs and mix well. Tip the crumb mixture into the foil-lined pan, spread the crumbs to cover the base, and press down firmly with the back of a spoon. Make sure you go right up to the edges. Place in the fridge for at least 30 minutes.
  • CHEESECAKE TOPPING: Place the cream cheese in a large bowl and beat until it is smooth and creamy. Add the icing sugar and mix well.
  • In another bowl, whisk the 220 ml double cream until it is quite firm and thick.
  • Add the whisked cream to the cream cheese mixture and fold them together, using a spatula or large spoon.
  • Add the Baileys and continue folding the mixture until it is well combined and smooth. (It will be lovely and thick but with no lumps).
  • While the Flake bars are still in their packets, use your fingers to roughly crush them up. You want to make a mix of sizes of chunks so don’t overdo it. Tip the chocolate into the cheesecake mixture and fold in gently until evenly distributed.
  • Spoon the cheesecake mixture on to the chilled biscuit base and use a small spatula or the back of a spoon to spread it evenly up to the edges. Place the cheesecake in the fridge and chill for at least 3 hours (preferably more or overnight).
  • DECORATION: Remove the cheesecake from the pan using the foil to lift it out, then carefully peel the foil off the cheesecake, and place the cheesecake on to a serving plate.
  • Place the 150 ml double cream and the 1 tbsp Baileys into a small bowl and whisk until it reaches soft peak stage. The cream will be thick but still creamy and when you lift your whisk out, small peaks will form but the tips of the peaks will fold back over.
  • Spoon the cream mixture into a piping bag fitted with your choice of nozzle, and pipe the cream on the top around the edge. I piped 16 rosettes on mine (hold the piping bag vertically with the nozzle just above the cheesecake and squeeze the bag slowly until the cream mixture makes a pretty shape on the top… repeat all the way round).
  • Take the Flake bar out of it’s wrapper and carefully cut it into pieces. Place one piece on to alternating cream rosettes, and crush up the remaining chocolate. Sprinkle this all over the cream decorations.
  • Serve and enjoy! Or return it to the fridge until it is needed.

This cheesecake will keep well in the fridge for a few days, as long as the cream and cream cheese would still be in date. I hope you love this as much as I do!

 

 

 

 

Black Forest Hot Chocolate Bundt Cake

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I have 2 addictions in life… Nordic Ware bundt tins and the Costa Coffee Festive menu drinks, in particular the Black Forest Hot Chocolate. The Nordic Ware addiction is an all year long one, but sadly the Costa Coffee one is limited to one month a year when the Festive menu appears. Or at least it was! Tassimo coffee machines were selling ridiculously cheaply in the Black Friday sales online a few months ago so we bought one. As soon as my sister found out, she went online and bought me the exact syrups that Costa use in my favourite drink so I could make them at home too! (She bought me the rose one too as everyone knows I adore rose in all forms… flower, scent, and flavour). She even bought me the bottle pourer as well to make drizzling the cherry syrup easier!

Anyway I’m waffling. In case you’ve never tried one this is what the Black Forest Hot Chocolate looks like:

Picture courtesy of Costa

A delicious hot chocolate mixed with blackberry syrup, topped with slightly sweetened fresh cream, drizzled with a yummy cherry sauce and chocolate curls sprinkled on top to finish. Sheer indulgent heaven! I was making one at home and the idea came to me to make a cake version of it! I had the syrups so started planning. I decided to make it as a bundt and thought a flat-topped tin would be best so that I could pipe cream on top, so I made it in the Star shaped tin. Until now THIS has been my favourite bundt recipe that I have created, but I have to admit the Black Forest one has knocked it off top spot for me.

I was asked once why I use buttermilk in my bundts whereas other people use yoghurt. It is just personal preference. Both serve the same purpose but I always have buttermilk in the fridge. Buttermilk, like yoghurt, reacts with bicarbonate of soda, causing harmless carbon dioxide gas. This gas helps bakes to rise and makes them light and fluffy. I use it in scones all the time for that reason too. Enough science, here’s the recipe. It looks like a huge list of ingredients but most of it is store cupboard essentials.

BLACK FOREST HOT CHOCOLATE BUNDT CAKE

FOR THE CAKE:

250 g unsalted butter, at room temperature

190 g golden caster sugar

190 g soft light brown sugar

340 g plain flour

half level tsp bicarbonate of soda

half level tsp salt

1 level tsp baking powder

25 g cocoa powder

4 large eggs, beaten

200 ml buttermilk

200 g milk chocolate (or a combination of dark and milk chocolate), broken into pieces

8 tbsp (120 ml) Monin blackberry syrup

FOR THE DECORATION:

250 ml fresh double cream

1 level tbsp icing sugar

Monin Cherry syrup

extra chocolate

  • Grease a 10-12 cup bundt tin well with Cake Release, or melted butter and flour. (Or you could try this in normal cake tins). Preheat the oven to 170C.
  • In a large bowl, beat together the butter and sugars until pale and fluffy.
  • Place the chocolate in a heatproof bowl over a pan of barely simmering water, and leave until almost completely melted, stirring once or twice. Remove from the heat and stir until totally smooth. Leave to cool slightly.
  • In another bowl, sieve together the dry ingredients (flour, baking powder, salt, bicarbonate of soda and cocoa). I like to quickly mix with a spoon after sieving cocoa and flour together to make sure it is thoroughly combined and there are no white powders left.
  • In a large jug mix the wet ingredients together (beaten eggs, buttermilk, melted chocolate and blackberry syrup).
  • Add half of the wet ingredient mixture to the butter and sugar and beat well until combined. Add half of the dry ingredient mixture and gently fold in with a large spoon or spatula. Fold in the last half of the wet ingredients, followed by the remaining dry ingredient mixture until completely combined. (This was the perfect amount of blackberry syrup flavour for me and tasted the same as how Costa serve it. However, taste a bit of the mixture and if you like it stronger add an extra tbsp of syrup now).
  • Pour into your prepared tin until no higher than three quarters full, then place in the centre of the oven and bake for around 50 minutes, until a skewer comes out clean. (Don’t worry if the top has cracked, it will be on the bottom when served). Leave to cool in the tin for 15 minutes, then turn out onto a wire cooling rack to cool completely.
  • When it is completely cool, place on to a serving plate.Whisk together the cream and icing sugar until it forms very soft peaks. (When you pipe cream it thickens rapidly in the piping bag so don’t over-whisk it now). Spoon into a piping bag and pipe on to the top of your bundt however you prefer. I just did simple rosettes. Nothing fancy. Pipe more around the bottom as well. (If your bundt tin design allows, pipe extra cream around the sides too).
  • Drizzle Monin cherry syrup all over the cream letting it come down the sides too. Use a potato peeler to make curls of chocolate (just “peel” down the side of a row of chocolate) and sprinkle them on top to finish. Or you can crumble a Flake on top.

And there you have the cake version of the famous drink. Obviously it is EXTREMELY calorific so probably best just to make it for special occasions!!! My Other Half ate 2 slices straight after each other, and said it tastes just like the drink. My son polished off a slice in record time too and said it was delicious. I put a picture of it on Twitter and have to admit I was overwhelmed by the response to it, so I hope you like it as much as we do.

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Obviously as there is fresh cream on top, this cake needs to be stored in the fridge. Remove it for a while before serving so the cream isn’t too cold. It is best eaten on the same day as cakes in fridges tend to go hard quickly. Or you could make the cake and only put the cream and decorations on individual slices when you serve them. That way you can keep the cake in an airtight container.

The best place to buy Monin syrups is from Udal Supplies. You can find the blackberry syrup HERE and the cherry one HERE. If you want the bottle pourer for easier drizzling of the cherry one on top, that can be found HERE.

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I have contacted Costa and asked if they would mind me making cake versions of more of their best-loved drinks. Let me know in the comments what your favourites ones are 🙂