Once a chocoholic.... always a chocoholic.
I love anything that is made of chocolate, be it cakes, muffins, cookies, ice cream. I had cheese left over from a friend's gathering and decided to do something with it before little green things started to grow on it. Was running through some cook books that I had and decided to improvise on one of the recipes I found to make a Cheese Cake, a chocolate one at that.
This is actually very easy to make and it taste pretty ok (opinion of some of the test bunnies). Again, you may adjust for the sweetness factor as I try not to make my cakes too sweet, else the test bunnies will complain.
Cheese Filling (A)
1 block of Philidelphia Cheese (250g)
60g of castor sugar
1 large egg
3 large eggs
3tbsp of cocoa
1tsp of baking soda
pinch of salt
Preheat oven at 180 degrees
- Beat sugar with cream cheese until light and fluffy.
- Mix in the egg and beat until it is evenly blended in the cheese & sugar.
- Set the mixture aside whilst making the cake.
- Sieve cocoa, flour, baking soda and salt. Put aside
- Cream sugar and butter together until light and fluffy
- Beat in the eggs, one at a time until well mixed.
- Fold in the sieved ingredients into this egg mixture and mix well.
- Pour in half the cake mixture into a greased cake pan (8ins or 9 ins)
- Pour in all the cheese filling on top and spread out. For wave-like effects, don't spread the cheese too evenly.
- Pour in the remaining cake mixture and let the cake even out.
- Bake for 55mins-60mins (8ins cake pan) pr 45-50mins (9ins cake pan)
- Test with a tooth pick or skewer to make sure cake is cooked.
- Take cake out of the pan after 10 mins as leaving it in the hot pan will have the effect of shrinking the cake later (thanks babe for this little tip)
- Best served chilled