It's Chocolate Monday. Indulge Yourself! 🌞

MARBLED CHOCOLATE CHEESECAKE



SERVES 6

50g/2oz/1/4 cup unsweetened cocoa powder
75ml/5 tbsp hot water
900g/2lb cream cheese, at room temperature
200g/7oz/scant 1 cup caster (superfine) sugar
4 eggs
5ml/1 tsp vanilla extract
75g/3oz digestive biscuits (graham crackers), crushed


1 Preheat oven to 180°C/350°F/Gas 4. Line a 20 x 8cm/8 x 3in cake tin
(pan) with baking parchment. Grease the paper.

2 Sift the cocoa powder into a bowl. Pour over the hot water and stir to blend.
Beat the cheese until smooth, then beat in the sugar, followed by the eggs,
one at a time. Do. not overmix.

3 Divide the mixture evenly between two bowls. Stir the chocolate mixture into
one bowl, then add the vanilla extract to the remaining mixture.

4 Pour a cup or ladleful of the plain mixture into the centre of the tin; it will
spread out into an even layer. Slowly pour over a cupful of chocolate mixture
in the centre. Continue to alternate the cake mixtures in this way until both
are used up. Draw a thin metal skewer through the cake mixture for a marbled
effect.

5 Set the tin in a roasting pan and pour in hot water to come 4crn/1 1/2 in up
the sides of the cake tin. Bake the cheesecake for about 1 1/2 hours, until the
top is golden. (The cake will rise during.baking but will sink later.) Cool in the
tin on a wire rack.

6 Run a knife around the edge of the cake. Invert a flat plate over the tin and turn
out the cake. Sprinkle the crushed biscuits evenly over the cake, gently invert
another plate on top, and turn over again. Cover and chill for 3 hours, or preferably
overnight.

From "Greatest Ever Chocolate Cookbook"
https://www.amazon.com/Chocolate-Cookbook-Greatest-Eever-Christine-McFadden/dp/0681950099

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CHOCOLATE CHUNK ICE CREAM SANDWICHES



2 1//2 Cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
I cup granulated sugar
1/2 cup (packed) light brown sugar
2 sticks (1 cup) unsalted butter
2 large eggs
1 teaspoon vanilla extract
8 ounces semisweet chocolate, cut into chunks
2 cups mini semisweet chocolate chips
2 quarts chocolate ice cream, slightly softened

Yield: 16 ice cream sandwiches

Preheat the oven to 300°. In a medium bowl, whisk together the flour,
baking soda, and salt.

In a large bowl with an electric mixer, blend the granulated and brown
sugars. Add the butter and beat to form a grainy paste. Add the eggs, one at a
time, and the vanilla, then beat at medium speed until fiilly combined. Add
the flour mixture and blend at low speed until just combined; do not overmix. Fold in the chocolate chunks.

For each cookie, drop 2 tablespoons of dough onto an ungreased cookie
sheet, leaving about 3 inches space between the cookies. Pat the dough lightly
to a 1/4-inch thickness.

Bake for 20 to 22 minutes, or until the cookies are lightly browned
around the edges. Cool for 5 minutes on the cookie sheet, then transfer the
cookies to a wire rack to cool completely.

Place the chocolate chips in a shallow bowl or plate. Spread 1/2 cup of ice
cream on each of 16 cookies. Top with a second cookie and press the two
halves together to push the ice cream slightly beyond the edges of the cookies.
Roll the edges of the ice cream sandwiches in the chocolate chips to coat them
and to even out the edges of the sandwich. Wrap each sandwich tightly m
plastic wrap and freeze until firm, about 4 hours.

From "Mrs. Field's I Love Chocolate"
https://www.goodreads.com/book/show/532254.Mrs_Fields_I_Love_Chocolate_Cookbook


It's Chocolate, eat it, you'll feel better!