I made these mini chocolate and raspberry cheesecakes by adapting this slice recipe from Taste.com. The biscuit layer is made the same way, with a teaspoon or so of the mixture packed into the bottom of 24 cupcake liners (which I stood into mini cupcake trays). I folded the chocolate into the cheesecake filling, but not the raspberries, and then dolloped the cheesecake filling into each cupcake liner, followed by a raspberry centred in the middle of each. You can make about 24 mini cheese cakes using half the mixture, which was enough for my entertaining purposes, so I used the rest to make a slice in a loaf tin. The cupcakes took about half the baking time suggested, though I’d recommend you just keep checking them. It was delicious both ways 🙂
I was looking for a recipe to complement a Mexican Feast, and this chocolate ancho creme brulee ticked both that box, and the ‘i don’t use my brulee torch nowhere near enough’ box as well. I had planned on taking some photos while we torched them, but in the heat of the moment, I totally forgot about photographing, and concentrated on eating instead. Still, these brulee were soooo rich, that there were some leftovers that I got a shot of this morning.
Some comments on the recipe: I really don’t think boiling the cream with a cinnamon stick for 5 minutes really imparted any cinnamon flavour to the cream. I’m not sure I’d bother next time. The custard is really easy – in that you don’t actually make custard, just mix the egg yolks through the chocolate/cream mix and then bake, and I might try this with other brulees in future as it really does cut down the prep time. I’m not sure if it’s because I just used the chilli powder I had in my cupboard, rather than ground ancho chile pepper, but I didn’t get much (any?) chilli kick from these – I might add more in future. Then again, the recipe does call for ~120 g of chocolate and I decided to just put in the whole 200g block I’d bought, which maybe drowned out the chilli flavour :-). I’d probably also prepare more cinnamon sugar for the top next time (maybe 3 tbps worth?) as the sugar layer was relatively thin on top. How authentically Mexican is it actually? No idea, but still very tasty 🙂
Chocolate Ripple Cake = Pure Nostlagia. And Quite a Bit of Cream.
My mum made Chocolate Ripple Cake a lot when we were little. It was a family favourite and really easy to make. I’d certainly participated in making the cake, but never made one of my own. In fact it had been off my radar for years until Peter Rowethorn made one for Celebrity Masterchef. Until that point I hadn’t realised that Chococlate Ripple Cake wasn’t just a family favorite, but an Australian favourite. In fact, the recipe is still printed on packets of Arnott’s Cholocate Ripple Biscuits.
It’s also available on the Arnott’s website, though I’d recommend twice the cream they suggest. My first 300 mL tub went far enough to sandwich the biscuits together, and put a *thin* layer of cream on the outside, but I really needed a second tub to cover the log after it had been sitting in the fridge, softening. Yum!