- 500g cream cheese
- 80g butter
- 300g castor sugar
- 3 medium-size eggs
- 6 tbsps double cream
- 120g flour (sifted twice)
- 1 tsp baking powder (sifted twice)
Coffe mixture(mixed well)
- 3 tbsps cocoa powder
- 2 tbsps warm water
- 2 tbsps coffee essence
- 1 tbsp coffee granules
- Beat cream cheese with butter & sugar until smooth. Add egg 1 at a time,incorporating well, before adding the next egg.
- Add double cream & beat mixture for 2 mins. Add sifted ingredients & stir with a wooden spoon until mixture is smooth. Set aside.
- Spoon 6 tbsps of coffee mixture into a piping bag.
- Divide cheese mixture into 2 portions. Stir in the rest of the coffee mixture to 1 portion so you have a dark coffee cheese mixture.
- Spoon half the amount of plain cheese mixture into a greased 23cm square baking tin. Alternate with the dark coffee cheese mixture, & cover with the remaining plain cheese mixture.
- Using a chopstick, swirl the cheese mixture in circular motion to give a marbled effect.
- Using the coffee mixture in the piping bag, pipe straight lines across the length of the mixture. Then use a skewer to gently pull the chocolate lines down to create 2 rows of swirly design.
- Place baking tin into a baking dish filled with hot water that comes up to 3 quarters the sides of the baking tin. Bake for 1 hr or until cake sets. Leave cake to cool in the baking tin before removing.
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