Fudge and mousse in a rich chocolate cheesecake
Fudge and mousse in a rich chocolate cheesecake
Ingredients
- 300 g cream cheese
- 200 g Greek yoghurt or full-fat yoghurt hung and strained
- 100 g superfine sugar
- 400 g dark slightly sweet chocolate melted
- 2 tbsps cocoa
- 3 tbsps all-purpose flour
- 4 eggs separated
- 2 tbsps Kahlua coffee liqueur
Instructions
- Preheat the oven to 180 degrees C. Line and generously butter a 20cm round, non-stick cake pan.
- To make the filling, beat the egg yolks with the sugar till foamy and pale.
- Add the cream cheese and yoghurt and mix well so that there are no lumps.
- Now mix in the cocoa and flour and pour in the melted chocolate so that it is well incorporated into the mixture. Then add the Kahlua.
- In a separate bowl, beat the egg whites until stiff and gently fold into the cake mixture.
- Pour the mixture into the prepared pan and bake for 50-60 minutes till the cheesecake is just set. Switch off the oven, open the door and leave the cake in for an hour before transferring to a plate. Chill cake for upto 3-4 hours before serving.