Dark Chocolate and Raspberry Swirl

 

We went out to dinner on Sunday to Mrs Monday Bakers sisters.Her brother-in-law was cooking the main course and i was providing the dessert course.I decide to do 'Dark Chocolate and Raspberry Swirl Cheesecake'.I got the recipe from Lorraine Pascale's 'Baking Made Esy' cookbook.They were like miniature versions of cheesecakes made in individual dishes.I didn't know what the main course was going to be so i decided to do something fairly small.

Ingredients

140g digestive biscuits,crushed.
100g butter,melted.
1 tbsp brown sugar.
100ml double cream.
25g icing sugar.
200g cream cheese.
100g dark chocolate,melted.
200g raspberries.
40g white chocolate,shaved.

Recipe

1.Mix the biscuits,butter and brown sugar together in a large bowl.Make sure the biscuits are not crushed too small.
2.Divide amongst the glasses.Reasonably tall slim glasses are good to use.Not as tall as knickerbocker glasses though.
3.Whip the double cream and icing sugar together in a large bowl until it is very thick.
4.Put the cream cheese in another bowl and stir well to loosen it up.
5.Put a dollop of double cream into the cream cheese mix and stir well.
6.Add the rest of the double cream and mix until it is all combined.
7.Spoon a dollop of the mixture equally amongst the dishes.
8.Add a dollop of the melted dark chocolate over the top and leave to cool slightly until thick.
9.Add another dollop of the cream cheese mixture and stir the chocolate into the cream using only two turns.This should create a marbled effect.
10.Top with the raspberries.
11.Decorate with the white chocolate shavings.
12.Leave to set in the fridge for about 2 hours.

These turned out really well although you have to be careful when you add the chocolate.If you get it on the sides of the dishes it will harden and be difficult to eat.

To go with the dessert i made some dark chocolate spoons.These are able to be used to eat with then you can eat them.

 

The Monday Baker