Saturday, 5 November 2016

Mini Bailey Chocolate Cheesecake

These Mini Bailey Chocolate Cheesecakes are easy to make and the small mini size makes them great for sharing and the perfect size. 


For the crust:
  • 1 cup Oreo crumbs
  • 30g butter, melted
For the filling:
  • 340g cream cheese, room temperature
  • 1/2 cup sugar
  • 42g cocoa powder
  • 1/2 cup sour cream 
  • 1/2 tsp vanilla extract
  • 1/4 cup Irish Cream liqueur
  • 2 eggs
For the whipped cream and topping:
  • 3/4 cup double cream
  • 6 tbsp icing sugar
  • 2 tbsp Irish Cream liqueur
  • Chocolate sauce

For the crust:

Preheat oven to 160C/140C for fan oven. Add cupcake liners to a cupcake pan.

Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms. 

Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

For the cheesecake filling and topping:

Reduce the oven to 150C/130C for fan oven. 

In a large bowl, mix the cream cheese, sugar and cocoa powder until combine. (Use low speed to keep less air from getting into the batter, which can cause cracks.) Scrape down the sides of the bowl. 

Add the sour cream, vanilla extract and Irish Cream. Beat on low speed until well combined. 

Add eggs one at a time, beating slowly and  scraping the sides of the bowl after each addition. Divide the batter between the cupcake liners and fill most of the way. 

Bake the cheesecakes for 12 minutes, then turn off the oven and leave the door closed for another 5 minutes.  Crack the oven door and allow cheesecakes to cool for another 15-20 minutes, then put in the fridge to finish cooling. 

To finish off the cheesecakes, whip the double cream on high until it begins to thicken. Add icing sugar and Irish Cream and continue to whip on high until soft peaks form. 

Pipe the whipped cream on topic the cheesecakes, then drizzle with chocolate sauce. Refrigerate until ready to serve. 

Eggless Strawberry Mousse Cake


If you love strawberries, then this cake is a must have. The soft creamy mousse just melts in the mouth and with an equally delicious chocolate cake to go with the mousse........uff that was truly a match made in heaven. 


Egg free dairy free chocolate cake:
  • 1 1/2 cups plain flour
  • 1 cup granulated sugar
  • 4 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 tbsp white vinegar or lemon juice 
  • 1 tsp vanilla extract
  • 1tsp coffee (optional)
For the mousse:
  • 1 1/2 cups double cream
  • 1 tsp vanilla extract
  • 1 1/2 cups strawberry puree
  • 2 tbsp granulated sugar ( or to taste)
  • 1 tbsp icing sugar, for the whipped cream
  • 1 tsp lemon juice
  • 3 tsp gelatin  ( if use agar agar powder 2.5 tsp) 
  • Strawberries to decorate, optional 

For the cake:

Pre-heat oven to 180C/160C for fan oven. Grease and line an 8 inch pan

Combine the flour, cocoa powder, baking soda and salt and sieve twice. Set aside. Add coffee powder (if used) to the water and mix well. Set aside.

Beat the sugar and oil. Add in the vinegar or lemon juice and vanilla extract and beat again. 

Add the dry ingredients into the wet ingredients and fold gently along with the coffee mix. Once everything is mixed well, pour into the pan and bake for 30-35 minutes. Test with tooth pick or skewer, if comes out clean then the cake is done. 

Remove and cool the cake in the pan for 10 minutes and then turn into a cooling rack to cool completely. 

For the mousse:

Leave the bowl with the double cream and beater in fridge. 

Add 3 tsp gelatin with 3 tbsp water and set aside for 5 minutes. Then heat the gelatin in a microwave or saucepan for 30 seconds. Set aside to cool completely. 

Need about 35 strawberries. Roughly chop the berries and put the chopped berries in a blender and puree without adding water. 

Transfer the puree to a saucepan and add 2 tbsp of sugar ( add more if you prefer) and 1 tsp lemon juice. Stir the puree for 3-5 minutes until it's slightly thickened. Remove from heat and let it cool completely. You should have about 1.5 cups of this puree. 

While the puree cools prepare the cream. Make sure the bowl, beaters and the cream is chilled. Add the vanilla extract and 1 tbsp sugar to the cream and whip for about 7-8 minutes until stiff peaks are formed. Do not overbeat. 

As you beat the cream, about 5 minutes into beating, you will start seeing  a beater mark. At this point or when soft peaks form, add the cooled gelatin. Beat again until still peaks are formed. 

Add the cooled strawberry puree and fold gently. Set aside. 

Use a cake ring or a springform pan without the base. Place the ring on a cake board or serving platter. Grease the sides of the pan lightly. 

Gently place the cake inside the pan. Soak the cake with sugar syrup**. Pour the strawberry mousse into the cake ring. Spread it evenly. 

Cover the cake pan and let it set in the fridge for a minimum of 4 hours or overnight. Once the mousse set, remove the ring gently and garnish with some strawberries. 

** to make the sugar syrup add 3 tbsp sugar to 1 cup water, boil it and cool completely 
** if the strawberry is not red in colour you may add some colouring to the puree