3-INGREDIENT CHOC CHEESECAKE

This special-occasion cake is truly the decadence you need. You can halve the recipe to make just one layer instead of two.

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3-INGREDIENT CHOC CHEESECAKE
Serves 10‒12

INGREDIENTS
700g white chocolate, chopped, plus extra for serving (optional)
750g medium-fat cream cheese, at room temperature
6 eggs, separated
Pinch of fine salt
Honeycomb, for serving (optional); see recipe below

METHOD

1. Preheat oven to 150°C. Grease and line two 20cm springform cake tins with baking paper.
2. Melt chocolate in a glass bowl over a pot of boiling water – do not let the bowl touch the water. (Or you can melt the chocolate in a microwave.) Allow to cool slightly.
3. Combine the melted chocolate and cream cheese in a bowl, stirring well.
4. Fold in egg yolks and salt.
5. In a separate bowl, whisk egg whites to stiff peaks. Stir in a spoon of egg white into the chocolate cheesecake mixture, combining completely. Then fold in remaining egg white using a large metal spoon.
6. Divide mixture between the prepared cake tins.
7. Bake for 1½ hours (it's ready when the cake springs back in the centre when pressed lightly).
8. Cool in the tins for 20 minutes, then place in the fridge to cool completely.
9. Serve topped with melted white chocolate and honeycomb, if you like.

COOK'S TIP
Give your cheesecake an extra swirl of frozen raspberries, chopped nuts or caramel, which are a perfect match with chocolate.


QUICK HONEYCOMB

1. Line a square baking tray with tinfoil.
2. Combine 1 cup (200g) sugar, ¼ cup (60ml) golden syrup and a pinch of salt in a large pot over medium heat.
3. Stir every 2‒3 minutes until the sugar has dissolved.
4. Simmer for 12‒15 minutes until mixture turns amber coloured.
5. Remove from heat and immediately vigorously whisk in 2 tsp bicarbonate of soda until well incorporated and mixture is foamy. (Careful! The mixture expands immensely when bicarb interacts with sugar.)
6. Pour honeycomb mixture into baking tray and leave to set for 30‒60 minutes.
7. Break into chunks and serve on top of cheesecake.

Compiled By Sjaan Van Der Ploeg.
Recipes & photos courtesy of My Kitchen