Preparation time is 30minutes
Cook time is 40minutes
Total time is 1hours 10minutes
Serve is for 18 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
18
- 115grams unsalted butter
- 290grams Nestlé Bakers’ Choice dark melts
- 1teaspoons Nescafe Gold instant coffee
- 395grams can Nestlé sweetened condensed milk
- 1/2 cup plain flour
- 1/3 cup Nestlé baking cocoa
- 1/2teaspoons baking powder
- 3teaspoons gelatine powder
- 500grams block cream cheese, softened slightly
- 300milliliter tub thickened cream
- 1/2 cup caster sugar
- 125grams raspberries
- 125grams blackberries
Nutrition per serving
1640kJ / 393Cal
1640 Kilojoules or 393 Calories
19% of daily energy intake*
Protein
6.1grams
Fat
25.5grams
Carbs
33.2grams
Sugars
29.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Treat the tastebuds to this decadent double chocolate cheesecake topped with raspberries, blueberries and chocolate swirls.
Method
Step 1 of 5
Preheat oven to 180ºC/160ºC fan-forced. Grease sides and line base of a 23cm springform cake pan with baking paper. Line a baking tray with baking paper.
Step 2 of 5
Combine butter, 200g of chocolate and coffee in a medium heavy-based saucepan. Stir over low heat for 5 minutes or until melted and smooth. Remove from heat. Add condensed milk, then sift over the combined flour, cocoa and baking powder. Stir until combined. Pour into the prepared pan. Smooth surface. Bake for 30 minutes or until the top is firm to touch. Remove from the oven. Cool.
Step 3 of 5
Sprinkle gelatine over ⅓ cup boiling water. Whisk until gelatine dissolves. Place chocolate in a microwave-safe bowl and microwave on high for 1-2 minutes, stirring occasionally or until melted and smooth. Pour ½ cup of melted chocolate over the prepared tray, then smooth the surface. Set aside until required.
Step 4 of 5
Using an electric beater, beat cream cheese, cream and sugar in a large bowl until combined and smooth. Stir in the gelatine and remaining melted chocolate until well combined. Pour over chocolate base in pan. Smooth surface, then chill for 4 hours or until set.
Step 5 of 5
To serve, using a large sharp knife, scrape set chocolate into curls. Remove cake from pan. Serve topped with raspberries, blackberries and chocolate curls.
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