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Sweet Tooth (Part 2) - Chocolate orange marquis, Red velvet, Mango cheesecake

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Chocolate orange marquis

Ingredients: 1,200 gm castor sugar; ½ cup freshly squeezed orange juice; 350 gm dark chocolate chopped into small pieces; 225 gm butter; 5 eggs; 50 gm plain four; 1 tbsp orange zest; macaroons or sponge fingers for decoration

Method: Pre-heat oven to 1800C. Place half the sugar in a saucepan, add orange juice and stir until dissolved. Remove from heat and stir in the chocolate and butter. Whisk the eggs with the remaining sugar in a bowl. Add the orange rind. Using a spoon, fold the chocolate mixture into the egg mixture. Sift the flour over the top and fold in. take a round tin and line the base with baking paper and pour in the mixture. Now fill a roasting pan with water, and place the cake tin with chocolate mix in it. Bake for 1 hour. Remove the cake tin from the water bath and let it cool for 20 min. Decorate with icing sugar and sponge fingers.

Description: Chocolate orange marquis

Chocolate orange marquis

Red velvet

Ingredients: for the cake 2 eggs; 90 gm butter; 300 gm flour; 75 gm dark cocoa; 150 gm castor sugar; 150 ml butter milk; 3 tbsp white wine vinegar; 2 tsp red colour; 2 tsp baking soda; 50 gm melted chocolate; 1 stick of fresh vanilla or 1 tsp vanilla essence; a pinch of salt. For the icing 1pkt Philadelphia cream cheese; 30 gm butter; 40 gm breakfast sugar or icing sugar; ½ tsp vanilla extract

Method: Pre-heat the oven at 1800C. Beat the sugar and butter together till it becomes all creamy. Add the eggs, and whip it for another minute. Make a paste of food colouring, cocoa and vanilla, and add to the creamed mixture along with buttermilk, flour and salt. Whip it for 30 seconds. Take the white wine vinegar in another bowl and add baking soda. Hold the bowl as it foams, then add to the batter. Give the batter a good whip and add melted chocolate. Grease a 10-inch baking mould, and bake for 30 minutes at 2000C. For the frosting, beat all ingredients together in a medium-sized bowl. Once the cake is baked, cool it for about 20 minutes. Frost with the cream cheese mixture. Decorate the cake with silver sugar balls, or even tiny chocolate chips.

Description: Red velvet

Red velvet

Mango cheesecake

Ingredients: For the base 175 gm crushed digestives; 100 gm unsalted butter. For the filling 500 gm mascarpone; 100 gm cream cheese; 1 kg Alphonso mango (peeled and cubed); 2 eggs; 50 gm icing sugar

Method: Mix the crushed biscuit with butter and press firmly into an 8-inch spring form tin, spreading evenly. Cover and keep in the fridge to chill. Blend the mango cubes in a blender till you get a puree, run it through a sieve to get rid of ant fibres. In a clean bowl, beat the mascarpone, egg yolks and cream cheese together. Add the mango puree and the icing sugar. In a separate bowl, whisk the egg whites till light and airy. Slowly fold in the egg whites in the mango mixture. Pour the mixture in the cake tin, and chill in the fridge, till it is set, for about 4 hours. Serve with mango puree.

Description: Mango cheesecake

Mango cheesecake

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