Saturday, February 13, 2010

Chocolate Swirl Cheesecake

Here come the chocolate swirl cheesecake again. This time, the cake was baked for my best friend M. I do not know what to bake for her cos she has restricted diet advised by the chinese sinsen due to her health. So chilled food and creamy cake are two of the restricted items, so after much consideration, I decided to bake this cake. This cake isn't creamy and can be stayed in room temperature so she do not need to consume the cake straight out from the fridge. Hope she will like and able to enjoy this cake.
She is not awared of my intention of baking her this birthday cake. I arranged with N, her husband to pass him the cake and asked him to keep it as secret as I want to give M a surprise. Indeed she was, she sms me n told me she was so touching that I have given her the great and suprise present. Her mum who has came to Singapore from Taiwan to visit M for CNY, has commented I am very good, can bake such nice cake. Thanks aunty for the compliment and Happy Birthday, my dear buddy!

I didnt deal with chocolate ganache for quite sometimes, thus I didn't do a good frosting job to the uneven side of the cake due to middle layer of the cream cheese. I seek dear husband for opinion and he thought that the look is quite natural so I can save my time to rush out to the nearby mama shop to get some biscuits to cover the flaw.

I baked extra again to give to my friends as CNY gift.

Chocolate Swirl Cheesecake
Ingredients Yield one 6" & two 8" x 3.5" x 3" cake tins
Mixture ‘A’
420g cream cheese, softened
60g castor sugar
1 egg

1. Beat cream cheese with sugar until light and fluffy
2. Beat in egg until well incorporated and set it aside

Mixture ‘B’
300g butter, softened
200g sugar
5 eggs
5 tbsp cocoa powder
200g plain flour (I have run out of self-raising flour)
3 tsp baking powder
1/2 tsp salt
1 1/2 tbsp chocolate milk

1. Sieve flour, baking powder and cocoa together and put aside
2. Beat butter and sugar until light and fluffy
3. Add egg, one at a time and beat until well incorporated into mixture
4. Fold flour mixture, salt and chocolate milk into egg mixture.
5. To assemble, pour half of mixture ‘B’, then all of mixture ‘A’, then followed by the remaining mixture ‘B’.
6. Bake in preheat oven at 180C for 40 min or until skewer comes out clean.

Chocolate Ganache

100g Dark Chocolate
100g white Chocolate
100g Milk
1 tbsp Glucose

Boil milk and glucose, add in chocolate and stir well till smooth.

Edited on 13 Feb 2010 : M has sms me to praise on the cake and her mum commented that I can open a bakery if I intend to quit my job :). Thank you so much, all the compliments have been the engery booster for me to carry on the baking journey!

1 comment:

  1. HI,
    Just wondering whether the recipe above is able to be used for 10" square pan? Your cakes looks delicious and NICE.


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