Chocolate Cheesecake

• porciones: 8
• tiempo total: 2 hours 43 minutes

Ingredientes

Time: 60 mins, plus chilling time

For the cheesecake:

1 tin Dunnes Stores Sweetened Condensed Milk (397g)

250g Dunnes Stores Mascarpone

3 large free range eggs

150g dark chocolate (at least 50% cocoa solids), melted and slightly cooled

For the ganache topping:

100g dark chocolate, finely chopped

100ml double cream

To serve:

Fresh raspberries

Instrucciones

Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Line a 20cm round tin or brownie tin with parchment paper.

In a mixing bowl, whisk together the condensed milk, mascarpone, and eggs until smooth. Fold in the melted chocolate until fully combined.

Pour into the lined tin and smooth the surface. Bake for 40–45 mins or until just set with a slight wobble in the middle. Cool completely in the tin, then refrigerate for at least 2 hours.

Heat the cream in a small pot until steaming (not boiling). Pour over the finely chopped chocolate and let sit for one minute, then stir until glossy and smooth. Let it cool slightly to thicken to a spreadable consistency.

Once the cheesecake is chilled and set, spread the ganache in a smooth layer over the top. Chill again briefly if you want it to firm up, or serve immediately with soft, glossy ganache.