This cheesecake is light and airy and has an almost mousse like texture. The chocolate and orange flavour combination is always a winner and did I mention it’s a no bake recipe!
Recipe taken from Anthony Worral Thompson
For the biscuit base:
- 75g butter
- 150g digestive biscuits crushed
For the filling:
- 25g butter
- 110g orange flavoured chocolate
- 1 tablespoon cocoa powder
- 1 tablespoon of powdered gelatin
- 200g cream cheese
- The zest of one orange
- 4 tbsp granulated sugar , or more depending on your taste
- 2 eggs, separated
Optional: Double cream to decorate
For the biscuit base, crush the biscuits in a bowl then in another bowl melt the butter in the microwave. Add the melted butter to the crushed biscuits and mix until thoroughly combined. Pour the biscuit mixture into a 20cm loose bottomed cake tin and spread the mixture out evenly. Pat the mixture down to flatten. Place in the fridge to chill whilst you make the filling.
Boil the kettle
For the filling, melt the chocolate, butter and cocoa powder in a medium sized bowl in the microwave. Cool slightly. Now it’s time to prepare the gelatin, add 75 ml just-boiled water to a measuring jug. Sprinkle in the powdered gelatine, stirring to disperse it. Leave it to dissolve for about 3 mins, stirring from time to time, until the liquid is perfectly clear and all the granules have fully dissolved.
In a large bowl beat the cream cheese to soften it then mix in the orange zest, sugar and 2 egg yolks. Stir in the cooled chocolate mixture
In another bowl whisk the egg whites until stiff. Using a large metal spoon fold them into the chocolate mixture, then fold in the gelatin liquid. Pour over the biscuit base and chill for 2-3 hours until firm.
Recently I’ve been trying to make my baking healthier. I’m lucky that I don’t have any allergies or dietry restrictions however there some people who have to look for alternatives for health reasons. This cake is fantatastic for both the gluten eaters and non gluten eaters alike. It’s also dairy free so that’s another added bonus.
Recipe taken from Nigella Lawson
- 150ml Olive oil
- 50g cocoa powder
- 125ml boiling water
- 2tsps vanilla extract
- 150g ground almonds or 125g plain flour
- 1 pinch salt
- 1/2tsp bicarb
- 200g caster sugar
- 3 large eggs
For the Raspberry Coulis
- 150g raspberries
- One and a half to two teaspoons of sugar ( I used granulated)
- A couple of drops of lemon juice to taste
To serve: Vanilla icecream and chocolate sauce
Preheat oven to 170°c and grease a 22/23 cm cake tin.
Sift the cooca powder into a bowl and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk the vanilla extract then set aside to cool a little.
In another smallish bowl, combine the ground almonds/flour with the bicarbonate of soda and salt.
Put the sugar, olive oil and eggs into a bowl and beat vigourously with a whisk for about 3 minutes until you have a pale-primrose, aerated and thickend cream.
Pour in the cocoa mixture to the whipped up eggs, oil and sugar and mix until all combined. Then add the ground almonds or flour if using and mix until everything is combined.
Pour the batter into you prepared cake tin and bake for 40-45 mins until the sides are set and the very centre, on top still looks slightly damp.
To make the coulis:
Whizz up the raspberries with the sugar in a foodprocessor until smooth. Then add the lemon juice to taste. Pass through a sieve if desired to make sure there are no bits.
Finally plate up the cake with the vanilla icecream and raspberry coulis.
Notes: This was my first time making this and I was really happy with the result. However I’m a huge chocoholic so next time I will either add a chocolate sauce or a ganache to go on top. I hope you enjoy this as much as I did.