Today I wanted to share a favourite recipe of mine, which I have probably shared before in a different way… as in a different flavour! I love cream pies, well basically anything with cream in it, as well as cheesecake. My idea stemmed from making a cheesecake that includes mascarpone as opposed to cream cheese as it doesn’t five the zingy flavour. I love the zing of cheesecake, however sometimes it isn’t to everyone’s taste. Therefore, I always think this is a great alternative when you are feeding a few people. To get the balance flavour right with this cake I used a mixture of white and dark chocolate so there is sweetness and a slightly more bitter taste from the dark chocolate! The cake is very easy to make, it is just all in the timing and organisation. To make the cake more personalised to you, feel free to mix up the ingredients and include your favourites!
This is one of my favourite recipes for entertaining. It is always a crowd pleaser, can be made in advance and always looks so extravagant on the table!
Prep Time: 30 minutes to 1 Hour
Cooking/Chilling Time: Overnight
200g Dark Chocolate Digestives // 100g Butter, melted
300ml Double Cream // 100g White Chocolate, melted // 250g Mascarpone // 100g Dark Chocolate Chips // 1tsp Vanilla Extract
50g Dark Chocolate // Handful Raspberries
Start by making the base for the cream cake. In a food processor, blend the dark chocolate biscuits and butter together. Blend until completely smooth and all the biscuits are completely broken. In a cake tin where you can push it up from the bottom, grease the tin with a little butter to stop everything from sticking. Put the biscuit mixture into the bottom of the cake tin and spread out evenly with a spoon. Place in the fridge for about an hour.
Start by melting the white chocolate so that it has time to cool. Melt the white chocolate in a heat proof bowl over a little boiling water. Once completely melted, set aside to cool.
In a large mixing bowl, pour in the double cream. Using an electric whisk, whisk the double cream until thick. Be careful not to over whip as it will be unmanageable to move. Then, add the mascarpone and vanilla extract. Whisk again until the mixture is thick and creamy. Once the white chocolate is completely cool, fold it in with the creamy mixture as well as the dark chocolate chips. Remove the base from the fridge and top with the mixture. Spread out evenly and place in the fridge to set. I would probably say for about a minimum of 6 hours, but preferably overnight.
Once set, remove from the tin and set out on a cake stand or plate. To garnish, grate over the dark chocolate and top with the raspberries. Serve immediately and keep in the fridge. Eat within a few days.
I have not been paid to feature any brands. This recipe is entirely my own.