Wednesday, September 05, 2012

Happiness is..

A chocolate cheesecake. Yes. Oh yes. Oh yes.

But sometimes it irritates me when people go on about how more-ishly delectably delish they find chocolate desserts and give them names like 'Death By Chocolate', 'Sinful Chocolate Surprise', 'Wicked Chocolate Mousse' etc. Down with that sort of thing. Is a bit of chocolate really going to kill you? Unless you're nodding woof and your name is Rover, probably not. 


 Marbled Chocolate Cheesecake. Amen.

And will it bring you ever-lasting happiness? More than likely no. But it might just delight you temporarily. If one chocolate recipe can achieve that it's this one. Marbled chocolate cheesecake, adapted from Joanne Harris' and Fran Warde's The French Kitchen. A fabulous cookbook helping you to recreate the flavours of France, even if you're cooking in a tiny London kitchen. When I say adapted I mean that I've added a little extra chocolate and cookies. Joanne is also the author of Chocolat - if you've just seen the film you have to read the book. Read the book. That is all.


Caution: Ingredients may bring temporary happiness

Ingredients

300 grams chocolate chip cookies
120 grams melted butter
125 grams dark chocolate (70 per cent cocoa)
1 tablespoon Kahlua or Tia Maria Liqueur
125 grams white chocolate
1 vanilla pod
225 ml crème fraiche
75 grams unrefined demerara sugar
225 ml double cream

Preparation time: 40 mins (plus 3 hours chilling time). 

How to...

Crush the cookies with a rolling pin, there's a little extra in the recipe for nibbling on while taking out your frustration on the rest of them. Damn you cookies, damn you. 

Tip the crushed cookies into the melted butter and add the cinnamon. Then press into a 22cm tin. It's easiest to use one with a removable base. Leave to chill in the fridge while you eat prepare the chocolate.


Melt the dark chocolate in one bowl over a saucepan of simmering water. Stir in the Kahlua or Tia Maria.

Grate the white chocolate. Cut the vanilla pod in half lengthways and scrape out the seeds. 

Take 2 empty bowls. Place the crème fraiche, demerara sugar and double cream in one and mix until smooth. Divide the mixture into the 2 bowls. 



Add the grated white chocolate and vanilla pod seeds into one bowl and the melted dark chocolate into the other. 



Spoon the 2 mixtures onto the chilled biscuit base and lightly swirl with a fork for a lovely marbled effect. Chill in the fridge for as long as is humanely possible.


Have a slice. Be happy. Have another slice. Be happier. Keep going. Eat it all. You'll feel ill after a while. But you'll be happy. I only promised the presence of happiness, not the absence of illness. 

2 comments:

  1. That looks absolutely to die for!!! ohhh. my. god!! :D

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  2. Thanks Edith! You can Just Eat It ;-) I can only manage 3 slices in one sitting, it's very very rich, but worth the stomachache!

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