Three layer chocolate cake

Ideas
12 servings Prep: 1 hr, Cooking: 1 hr
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dairy

By Food24 November 03 2009
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Ingredients (20)

BASE
500.00 ml flour — cake
185.00 ml cornflour
250.00 g butter
30.00 ml sugar
2.00 chocolate — Flake bars
FILLING
750.00 g cream cheese — smooth
125.00 ml sugar
4.00 eggs — large
15.00 ml cornflour
15.00 ml brandy
250.00 ml cream — double thick
125.00 ml white chocolate — melted
mousse
2.00 eggs — large, seperated
75.00 ml sugar
5.00 ml Sheridans gelatine
125.00 ml dark chocolate — melted
125.00 ml cream — double thick
TOPPING
50.00 ml dark chocolate — melted
20.00 ml milk
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Method:

1. BASE: Grease a 26 cm springform tin. Combine flour, cornflour, butter and sugar in a food processor until a soft ball forms. Press into baking tin to cover base and sides.
2. Sprinkle flake bars over base, line with greaseproof paper and bake in preheated 180 ºC oven for 14 to 15 minutes. Remove from oven and cool.
3. FILLING: Beat cream cheese and sugar until smooth. Beat in eggs. Mix cornflour and brandy together until smooth and add to cream cheese mixture. Fold in cream and melted chocolate.
4. Pour into prepared base and bake in preheated oven for 45 minutes. Turn off oven and leave to set for half an hour. Remove from oven and cool.
5. MOUSSE: Beat egg yolks and sugar until light. Sprinkle gelatine over 30 ml cold water and leave to stand for two minutes before adding 30 ml hot water. Add melted chocolate and gelatine to egg mixture and mix until smooth. Whisk egg whites until stiff peak stage. Fold cream and egg whites into chocolate mixture and pour over baked cheesecake. Set in the fridge.
6. TOPPING: Melt all ingredients together until smooth and shiny. Cool, then drizzle over mousse. Remove from pan and serve.



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