It wasn’t easy, but I’ve removed my full-length Ugg Boots that have been firmly entrenched on my feet for the past two months and they’ve been replaced by a rather stylish set of heels. My Dame Edna frock has been donned, hair coiffed and coloured to the most beautiful lilac you’ve ever seen and my face made glamorous by a set of fancy, bejewelled glasses! I look a little something like this…
Dame Edna Everage – “Hello Possums!”
I suspect I’m not the only one going through this (rather absurd) transformation right now… as it’s Fiesta Friday #27 and the wonderful Saucy Gander and I are coming together this week (in fancy dress) to co-host the big party! Yes, Angie, from The Novice Gardener has bravely allowed not one, but TWO Australian girls in to look after her guests and ensure that everyone has a fantastic time.
Now, as you all well know, Australians are generally renowned for their quiet natures and their reluctance to imbibe anything involving alcohol… 😉 However just this once, I’ll partake in a glass (or two) of bubbly with you all and stay up late dancing and chatting until the party-goers get tired and head home!
If you’re a regular at Fiesta Friday, you’ll already know what to do (for the guidelines click here), but for those who’ve not joined the party before, you can easily click on the colourful link just below to add your post (sharing food, photos, experiences… anything at all that has inspired you this week!) Please be sure to link your post to The Novice Gardener (and to Saucy and myself) so that we know when you’ve arrived… then head on over to Fiesta Friday #27 to mix and mingle with all the other friendly folk who have also joined the party!
This really is a great way to gain exposure for your blog and all the hard work that you do. It’s also wonderful how friendships are formed and strengthened with other bloggers through this Fiesta… something truly lovely about getting to know others around the world who share a similar passion for both food and life!
Saucy and I will be around to say hi and to top up your drinks very soon. Cheers, everyone!
This week I’ve decided to bring a little something sweet for dessert… so please grab a plate and a fork and dig in to a slice of my Chocolate on Chocolate Cheesecake. A word of warning – it’s not at all for the faint hearted! 🙂
Layered Chocolate Cheesecake | Gather and Graze
- 250g Plain Chocolate Biscuits (I used Arnotts Chocolate Ripple)
- 100g Finely Chopped Almonds (or nuts of your choice)
- 125g/½ Cup Unsalted Butter (Melted)
- 200g/1 Cup Milk Chocolate (Chopped)
- 200g/1 Cup White Chocolate (Chopped)
- 2 Gelatine Leaves (I used ‘Gold Strength’ which are 2g each)*
- 300ml Heavy Cream
- 500g Cream Cheese (Softened)
- 80g/⅓ Cup Caster Sugar
Grease a 23cm Springform Cake Tin and line the base with parchment paper.
Blitz the chocolate biscuits in a food processor until fine crumbs, then add the chopped nuts and melted butter and stir until the crumbs are well moistened. Tip the mixture into the cake tin and spread evenly to cover the base and half-way up the sides. Set aside in the fridge until required.
Place the gelatine leaves in a bowl with cold water and allow to soften for about 5 minutes.
While the gelatine is softening, place the cream into a small saucepan and heat until it almost reaches the boil. Remove from the heat and stir through the softened gelatine leaves until they have completely dissolved. Set to one side to cool a little.
In two separate small mixing bowls, place the milk chocolate and white chocolate and melt each carefully in the microwave (or over a double-boiler if you prefer – being careful not to allow any water to mix with the chocolate).
In the food processor (or electric mixer) place the softened cream cheese and process/beat until smooth. Add in the sugar and process once again until well combined, before finally adding the cream/gelatine mixture and giving a quick whizz/beat to incorporate.
Stir in half of the cream cheese mixture into the melted milk chocolate and the other half into the melted white chocolate. Stir to combine.
Spread the white chocolate mixture to create an even layer on top of the chocolate biscuit base and place into the freezer for about 10 minutes. Then add the milk chocolate mixture, spreading evenly to create the top layer. Refrigerate the cake for at least 4-6 hours before removing from the tin and serving.
Fresh berries (particularly raspberries) go perfectly with this luxurious chocolate cheesecake
- Feel free to use powdered gelatine in place of the gelatine leaves. Sprinkle 2 teaspoons of gelatine over ¼ Cup of cold water and then stir into the cream, before adding to the cream cheese mixture.
* Adapted from a cake seen on ‘My Kitchen Rules’