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INGREDIENTS:

For Super Ginger Chocolate Cheesecake:
8 oz. ginger cookies, crushed
4 oz. unsalted butter, melted
6 oz. chocolate and butterscotch chips
8 oz. cream cheese
4 oz. soft brown sugar
1 cup thick natural yogurt
1 cup whipped cream, soft peak
2 oz. Australian candied ginger, finely chopped

For Triple Chocolate Brownies:
4 oz. bittersweet chocolate squares, broken into pieces
6 oz. unsalted butter
4 eggs
1 lime rind, finely grated
5 oz. soft dark brown sugar
2 oz. all-purpose flour
2 oz. ground almonds
1 oz. walnuts, finely chopped
2 oz. milk chocolate chips
2 oz. white chocolate chips
icing sugar to dust

For Orange Chocky Custard & Cream:
3 cups pre-made English custard
5 oz. bittersweet chocolate chips
1 orange rind, finely grated
1 cup whipped cream, stiff peak

METHOD:

For the cheesecake:

Serves 8

Mix cookies and melted butter well. Press into 9 inch springform pan with high sides. Chill in fridge until firm.

Melt chocolate and butterscotch chips. Mix well. Leave to cool.

Beat cheese, sugar and melted chocolate mixture. Beat in yogurt until smooth. Fold in cream and ginger. Spoon cheesecake mixture over cookie base. Level top and chill overnight in fridge. Decorate if desired with strawberries or chocolate curls. Unmould and serve cold.

For the brownies:

Makes 8

Preheat oven to 350 F (180 C). Melt bittersweet chocolate and butter together. Stir well and allow to cool. Beat eggs, lime rind and sugar until frothy. Stir in chocolate mixture. Mix well. Mix in flour and almonds. Add milk and white chocolate chips. Mix in ground walnuts. Place in non-stick 8 inch square pan and bake for 30 minutes. Brownies should be firm to touch.

Allow brownies to cool in pan and cut into squares. Dust with icing sugar. Serve hot or cold.

For the custard:

Serves 4

Melt chocolate and add orange rind. Leave over low heat to release orange flavor. Spoon into dessert dishes. Cool in fridge for 1 hour until set. Serve with whipped cream piped on top.