Willie’s Cacao: Individual Chocolate and Macadamia Nut Cheesecakes

Chocolate, Uncategorized

I promised more chocolate, so here is the recipe for my second ‘single estate’ experiment, made using a Willie’s Cacao 100% Venezuelan black chocolate block. As the name suggests, this is seriously intense stuff which carries some deep nutty flavours, so I have paired it with macadamia nuts and created a no-bake cheesecake with a smooth and silky texture; this is rich, decadent and best enjoyed with a coffee at the end of a dinner party or special meal.

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INGREDIENTS (serves 12-16)

For the base: 70g butter (melted), 200g digestive biscuits, 100g macadamia nuts, 1tbsp caster sugar

For the filling: 150g melted Venezuelan black chocolate (0r a good quality 100% dark chocolate), 150ml double cream, 250g cream cheese, 180g caster sugar, pinch salt

For the praline topping: 100g macadamia nuts, 100g granulated sugar

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METHOD

Line a 18cm spring form tin with greaseproof paper.

Now start on the base- blitz together the digestive biscuits, nuts and caster sugar until they have achieved a fine breadcrumb consistency. Add the melted butter and blitz again until it comes together then pour into the prepared tin and smooth down, packing it tightly in with the back of a spoon. Place in the fridge to firm up while you make the filling.

To make the filling, whisk the cream to soft peaks then add the melted chocolate (it should be cool when added). Whisk again to combine then set aside.

In a separate bowl stir together the cream cheese, sugar and salt. Fold this into the chocolate and cream mixture until you have a smooth, streak free filling. Pile this chocolate filling onto the biscuit base and even it out with a spoon or spatula. Chill for at least 3 hours to set.

For the praline, place the sugar and 3tbsp water in a heavy bottom pan and gently heat until the sugar has dissolved. Once dissolved, turn up the heat and boil until it turns a deep golden colour, then add the nuts to coat in caramel and pour out on lightly oiled silicone paper. Leave to set solid.

Once the cheesecake has set slice into the shapes of your choice and sprinkle with macadamia praline. I like the rectangular slices and have decorated them with some chocolate shards.

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Enjoy!

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5 Minutes with Bake Off Champion Nadiya Hussain

Cakes, Cooking, Reviews

Since winning the Great British Bake Off last year, mother of three Nadiya Hussain has ran with her mantra of ‘I can and I will’ by taking on numerous projects; from documentary making and recipe book writing to royal baking and countless television appearances, it seems Nadiya’s future in the food industry is bright. Last month, the reigning Bake Off champ kindly took 5 minutes out of her hectic schedule to chat food, the Queen and instant fame with myself and fellow food blogger Hannah Bond (A Bond Girl’s Food Diary  ) …right after she humoured us with some fan girl photos.

So, it’s been a year since Bake Off- what’s the most exciting project you’ve worked on since? It’s a tough one but I think I would have to choose baking the Queen’s 90th birthday cake- that’s a moment in history and I can’t believe I got to do it – I still have to pinch myself!

How did you manage to get that commission? I was on a shoot and my agent called and told me- I was sure she’d got it wrong- as if they’d want me and not a professional… when I realised it was true I was a bit like, can I say no?! Of course I didn’t but it was a lot of pressure at first- it’s a big deal!

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(Photo Credit: Telegraph Online)

You’ve spoken about struggling with confidence- do you think winning Bake Off helped you overcome that? Not the winning, but the process. Doing things I was unsure of or uncomfortable with on my own without my children or husband made me realise I don’t have to be a nervous or anxious person.

Were you prepared for the instant fame Bake Off gave you? No, I honestly thought I would fly under the radar and go back to normal life… being in the spotlight is a new world and it’s not something I have ever experienced- I try to just take it in my stride and enjoy it because you never know when it’s going to end.

Did Mary Berry give you any long lasting advice after Bake Off? She just told me to look after my family- she is such a family orientated person and I think we had that in common… she’s a bit like that Grandma you want to adopt!

Some less serious questions now… what is your desert island dish? Marmite! Marmite crisps.. I can eat six packets in one go.

Dream dinner party guest? David Attenborough. Every time.

Favourite cuisine? Vietnamese- it’s so fresh.

Two kitchen essentials? The perfect spatula and my stand mixer.

Mary or Paul? I’m not answering that!

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( Just fan-girling…)

Many thanks to Nadiya for chatting with us and sharing her thoughts on a very exciting year- look out for her BBC documentary series The Chronicles of Nadiya which traces her Bangladeshi roots and food heritage and pick up her book Nadiya’s Kitchen now.