Dive into the chocolate-lover's dream with this all cocoa cheesecake. A dark, crunchy cocoa base is topped with a light Crimson Red cocoa cheesecake and complete with Rose Blush cocoa meringues. This decadent masterpiece is feast for the eyes and taste buds!
Cocoa crunch base
IngredientsShortbread crumble100g plain flour 50g deZaan Carbon Black cocoa powder 100g butter 1g salt The base125g butter, melted | MethodShortbread crumbleAdd all ingredients to a kitchen aid with a paddle attachment and bring together until a dough forms. Wrap and chill the dough for 1 hour. Grate the dough onto a silicone mat and bake at 160°C. During baking, use a dough scraper to break up the shortbread so it resembles a crumble-like texture. Once cooled pour over the melted butter, mix thoroughly and push firmly into base on ring |
Cocoa cheesecake
Ingredients350g cream cheese 60g deZaan Crimson Red cocoa powder 150ml double cream (semi whipped) | MethodIn a kitchen aid, beat together the cream cheese, icing sugar and cocoa powder until all fully combined. Remove from the machine and fold through the whipped cream. Place the mixture on top of the base, in the desired ring or mould and allow to firm up in the fridge for 2 hours. |
Cocoa meringue
Ingredients100g water 10g Sosa Albumina | MethodIn a kitchen aid, whisk together the water and Albumina until a meringue starts to form. . In a separate bowl combine sugar and cocoa powder then slowly start to add to meringue mixture and whisk for 5 mins until meringue is fully formed. Pipe into desired shape, on a dehydrator tray, and dry for 6 hours. |
Assembly
IngredientsdeZaan Crimson Red cocoa powder for dusting | MethodTake the cheesecake out of the fridge and remove the ring. Dust the top with Crimson Red cocoa powder then decorate with the cocoa meringues. |
