Click below for the accompanying YouTube Tutorial
Tutorial Video on how to Make This Cheesecake
- 1/3 cup mix nuts/ unsalted peanuts (your choice)
- 1/2 cup Caster Sugar
- 1/4 cup Water
- 1/4 cup Thickened Cream Whipped
- 110 g Dark Chocolate
- 250 g Cream Cheese
- 1/3 cup brown sugar
- 1 tsp Gelatine dissolved in 1/4 cup boiling water
- 1/3 cup Peanut Butter
- 1/2 cup Thickened Cream, extra
- Roughly chop and spread peanuts onto a tray lined with baking paper
- In a saucepan combine sugar and water over a medium heat. Stir occasionally until the sugar dissolves. Leave to simmer until golden.
- Remove from heat and pour over the peanuts. Allow to cool and harden
- Set up a bain marine and combine the chocolate and cream. Stir until smooth and combined. Take off heat and allow to cool
- Beat the cream cheese and brown sugar until smooth and creamy.
- Add the gelatine and peanut butter. Again beat until smooth and creamy
- Gently fold in whipped cream
- Break up the peanut brittle and add half into a food processor and crush until fine crumbs form.
- Add this brittle into the bottom of 6 glasses.
- Pipe the cheesecake mix evenly into the 6 glasses.
- Add the chocolate sauce on top and decorate with the left over peanut brittle.
It’s recipe time!
Chocolate plus mousse plus cake!! Has anyone else heard such amazing words than these???
This delicious cake is layers of chocolate goodness. The outside of the cake is covered in luscious creamy chocolate mousse while the inside consists of light chocolate cake layers and the same chocolate mousse. It’s like a match made in heaven!!
The recipe is also quick and easy! It’s fool proof! And with Valentine’s Day so close there’s not better excuse than to make this cake for your special loved one.
Clink the link to check out the video tutorial for this delicious recipe
Bindi’s Chocolate Mousse Cake
- 125g butter (softened or at room temp)
- 1 1/2 cup brown sugar
- 2 eggs
- 1/2 cup milk
- 1/2 sour cream or greek yoghurt
- 1 tsp vanilla extract
- 2 cups heaped plain flour
- 1/2 cup cocoa powder (sifted)
- 1 tsp instant coffee granules
- 1 tbsp white wine vinegar
- 1 tsp baking soda
- 200g dark chocolate
- 2 tbsp brown sugar
- 1 1/2 tsp vanilla extract
- 2 cups heavy cream for whipping
- Freshly popped popcorn
- Dark Choc Chips
- Preheat oven to 185 degree and line the base and sides of an 8 inch cake tin with baking parchment paper.
- In a standard mixing bowl with the paddle attachment cream together the butter and sugar until light and fluffy.
- Add the eggs, milk, sour cream and vanilla extract. Mixing together after each addition.
- Slowly add the flour, cocoa powder and coffee granules. Mixing to combine
- In a small separate bowl combine the white wine vinegar and baking soda (this will bubble/ fizz). Add this to the cake mix.
- Mix to combine
- Bake for 25-30 minutes.
- To make the chocolate mousse, melt the chocolate and sugar together (I did mine over a Bain Marie)
- Add the cream and vanilla extract. Stir to combine until smooth then remove from the heat and set aside to cool
- Whip the cream until stiff peaks form and then add the chocolate mix.
- Gently stir to combine.
Assemble the cake:
- Once the cake has completely cool cut into thirds (it’s a layered cake so cut horizontal)
- Place the bottom layer straight onto the base you’ll be serving the cake on.
- Generously spread the mousse across the first layer of the cake.
- Place the middle layer of the cake on top of the mousse and again generously spread another layer of mousse on top of the cake.
- Place the top of the cake onto the assembled cake and completely cover with remaining chocolate mousse.
- Decorate your cake however you like- I used popcorn and choc chips. Chocolate shavings might also work well.
- Place in fridge and allow to set for an hour.
Hello everyone and welcome back to my blog/ recipe page!
I know it has been a while since my last post and I apologise for that however, to make up for my lapse in time I had made these delicious Double Choc Chip Cookies!
These cookies are quick, simple, easy and great for that sweet little treat inbetween meals- but don’t eat to many!
- 170g butter, room temperature
- 1 cup Brown sugar
- 1/2 cup Caster Sugar
- 1 Egg and 1 Egg Yolk
- 1 tbsp Vanilla Extract
- 1 tsp Instant espresso powder
- 1 tsp Bicarb soda
- 2 tsp Corn flour
- 1/2 tsp Salt
- 2 cups Flour
- 3/4 cup Dark Choc Chips
- 1/2 cup White Choc Chips
- In a standard mixing bowl with paddle attachment cream together the butter, brown sugar and caster sugar.
- Add in the vanilla extract, espresso, egg and egg yolk.
- In a separate bowl combine the bicarb, corn flour, salt and flour. Slowly add this to the wet mixture
- Combine until a soft dough forms.
- Fold in choc chips.
- Cover and refrigerate for 2 hours (anywhere between 2 hours to overnight)
- Preheat oven to 180 degrees and line 2 baking trays with baking paper.
- Using your hands, or a tablespoon, make balls from the dough and place evenly on the two trays leaving 2 inches between each cookie.
- Bake for 9-12 minutes.
This recipe will make approximately 24 cookies depending on how big your cookie balls are. Remember- the bigger the balls the more room you need to leave inbetween each cookie.
If your sweet tooth is anything like mine you’ll love this recipe! It’s two of my favourite desserts in one.
The recipe not only tastes great but it’s cheap, quick and easy to make. Just follow my step by step instructions and before you know it you’ll have a delicious dessert to enjoy after dinner (or a sneaky snack during the day)
- 1 packet Cream Cheese (room temperature)
- 1/4 cup white sugar
- 1 Egg
- 1 cup White Chocolate Chips
Chocolate Brownie Mixture:
- 1/4 cup Butter
- 1 cup Cooking Chocolate or Chocolate Chips
- 1/2 cup white Sugar
- 2 Eggs
- 2/3 Plain Flour
- 1/2 tsp Baking Powder
- 1/4 tsp salt
- Preheat Oven 170c Fan Forced
- Line a baking pan with baking paper- I used a 12 x 7 inch. 9 x 9 inch will also work
- In a standard mixing bowl with the paddle attachment, combine cream cheese, 1/4 cup sugar and 1 egg.
- Beat until smooth and creamy
- Add 1 cup of white chocolate chips and set aside.
- Set up a Bain Marie on your stove top. Do this by filling a saucepan with water and setting a heatproof mixing bowl over the water- making sure the water doesn’t come into contact with the bowl. The water should be simmering.
- In the heatproof bowl combine the butter and the chocolate until well combined
- Turn off the gas/ heat to the bain marie
- Add 1/2 cup sugar and 2 eggs, stir to combine
- In a separate bowl combine flour, baking powder and salt.
- Add this to the chocolate mixture. Stir to combine.
- Pour half of the chocolate mixture into the prepared baking pan.
- Pour all of the cheesecake mixture on top of the chocolate mixture and spread to the edges
- Pour the remaining chocolate mixture onto the pan and spread. Swirl the mixture to give it a marble affect.
- Bake Cheesecake Brownies for 25 to 30 minutes. They’re cooked when the top is crinkled
Click here to see the ‘How to make Cheesecake Brownies” Video