This is about as decadent as a dessert can get. It came onto a catering menu at work for a director’s dining room in the city so had to be powerful, no-nonsense and to the point – rather like its customers!! To be honest, I have always thought putting chocolate into a cheesecake was a bad idea, turning something seemingly light into a denser beast. Having said that, by using dark chocolate and added cocoa powder, the bitterness only cuts through the richness. I am just about converted. The berries on top are optional but I love the contrasting textures.
Individual Dark Chocolate Cheesecakes
Serves 6 (and easily doubled/tripled etc.)
- Crush 200g Digestive Biscuits and add 60g Butter, melted. Press into 6 metal ring moulds and chill.
- Melt 190g Dark Chocolate and cool slightly.
- Whip 150ml Cream. Beat together 150g Cream Cheese, 2tbsp sifted Cocoa Powder and 140g sifted Icing Sugar until just combined. Gently fold in the chocolate and then the cream.
- Divide the mixture between the moulds and chill until firm.
- To serve, run a hot knife inside the moulds and remove. Top with a mixture of berries and a sprig of lemon verbena