This dessert is something very close to may heart and its just got the perfect combination of everything .I had been on a restrictive diet this whole past week and it made me go stir crazy ,hence decided to go with some intoxicating sinfully delicious high caloric dessert and had a quite few bites ... well hypothetically ... anyways the dessert just got over with in a few minutes it was taken out of the fridge and hence I really could not capture the beautiful looking inside of this classic tempting cake. I have a very strange method of eating this cake eating out all the nuts from the cake before devouring the cake and the going on with the remaining well in which case its a bit messy ,but who cares .
Ingredients:
For the Cheese Cake:
For the chocolate layer:
Method:
For the Chocolate Layer:
Put all the ingredients(dark chocolate,butter and golden syrup) into heatproof bowl and either put this over a pan of simmering water, or into a microwave until melted.Mix the powdered biscuits into the chocolate. Set aside.
For the Cheese cake:
Soak the gelatin sheet in a bowl of cold water. Remove from water as soon as the sheet soften, wring gently to remove excess water, set aside.
In another saucepan, heat up milk and 60ml of cream. When the mixture starts to boil, remove from heat immediately. Let it rest for 2 minutes. Add the softened gelatin and stir until it dissolves. Let the cream mixture cool to room temperature.
In the mean time, using an electric mixer, mix cream cheese and sugar in a medium bowl until light and fluffy. Crumble the chocolate chip cookies into small pieces and mix it well . Then add the nuts and give it a good stir.Now Add in the cream mixture stir until combine.
For the Cheese Cake:
- 160 gms Cream Cheese Softened
- 180 ml Fresh Cream
- 50 ml whole Milk
- 5 tbsp Sugar
- 5 Chunky Chocolate Chip Biscuits
- 7 Gm Gelatin Sheet
- 100 gms Pistachionuts roughly chopped
- 100 gms Almonds Roughly Chopped.
For the chocolate layer:
- 100 gm dark chocolate
- 50 gms butter
- 1 tbsp Golden Syrup
- 1/2 cup powdered digestives or any cookies.
Method:
For the Chocolate Layer:
Put all the ingredients(dark chocolate,butter and golden syrup) into heatproof bowl and either put this over a pan of simmering water, or into a microwave until melted.Mix the powdered biscuits into the chocolate. Set aside.
For the Cheese cake:
Soak the gelatin sheet in a bowl of cold water. Remove from water as soon as the sheet soften, wring gently to remove excess water, set aside.
In another saucepan, heat up milk and 60ml of cream. When the mixture starts to boil, remove from heat immediately. Let it rest for 2 minutes. Add the softened gelatin and stir until it dissolves. Let the cream mixture cool to room temperature.
In the mean time, using an electric mixer, mix cream cheese and sugar in a medium bowl until light and fluffy. Crumble the chocolate chip cookies into small pieces and mix it well . Then add the nuts and give it a good stir.Now Add in the cream mixture stir until combine.
Place a medium bowl over ice water, whisk the remaining cream until soft peak forms .Pour the cream cheese mixture into the bowl, fold quickly until the cream cheese mixture is fully incorporated into the whipped cream.
Line a mould or a container with a cling film .leaving plenty of extra clingfilm at the edges to fold over the top. Now spoon a layer layer of chocolate layer into the container followed by a very thick layer of cream cheese mixture.
Then follow it with a layer of Chocolate and then a cream cheese layer. Caramel Nuggets or smashed meringues can be sprinkled in between the layers if you want to.
Set it in the fridge to firm up for about 4 to 6 hours or leave overnight, then turn out , removing the clingfilm, and cut into chunky slices.
Sprinkle cocoa powder over the cake while serving.I preferred a sprinkle of drinking chocolate than cocoa powder.
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