Double Mascarpone & Cocoa Cheesecake
The to-die-for recipe just got better! Some of you may remember the Cheesecake in almond tart crust recipe I posted a while back – if not – it is here:
I used that cheesecake recipe in a new chocolate crust for this year’s outstanding Holiday dessert.
From Chocolate Bliss
Chocolate Bliss written by Susie Norris
Subtitled: Sensuous recipes, spa treatments, and other divine indulgences.
ISBN #978-1-58761-347-0 $16.99 Hardcover
Chocolate Sugar Dough is a basic building-block recipe to be used as a base for cakes, tarts, and cookies. (makes approx 2 lbs dough)
1 ½ cup sifted cake flour (regular flour can be substituted, with some lack of texture, by removing 2 TBS of flour for each cup of flour called for. In this case less 3 TBS regular flour.
¾ cup unsweetened cocoa powder
½ tsp kosher salt
¾ cup cold unsalted butter
1 cup sugar
1 large egg
1 TBS rum (I used Myer’s)
1 TBS brewed espresso or coffee
1 tsp vanilla extract
The author carefully described how to gently combine all the ingredients to achieve the best texture. Since my goal was crumbs, I skipped down to where she said:” if you are in a rush, toss all the ingredients in the food processor and pulse a few times until you get a smooth dough.” I did that!
Then I shaped the dough into a ball, divided it in half, and put each half in a plastic bag, (one went into the freezer for another day!) before moving to the next recipe.
Cocoa Nib Crust
1 pound Chocolate Sugar Dough
½ cup cocoa nibs
½ cup toasted almonds
Here, I just used the ingredients, but not the instructions that go with the tart part of the recipe. Pulse the almonds and cocoa nibs in the food processor until chopped. Pour the crumbs into the plastic bag of dough and work it in to mix thoroughly. Refrigerate.
Preheat oven to 350. Roll small spoonfuls of chilled dough into balls with your hands. Flatten and place on a greased cookie sheet. Cook 12 minutes. They’ll melt down and maybe join – you don’t care. Cool. I did that on Sunday night – left them right on the cookie sheet in a cool kitchen until the morning.
My resident taster told me “if you write that recipe down you could make a million dollars selling those cookies.”
They were an odd gray color, not pretty, but dynamite tasting, for sure! If you like chocolate, that is.
On Monday I broke up most of the cookies and pulsed them in the food processor to crumbs. Then I proceeded with the almond tart recipe replacing the almond cookie crumbs with the cocoa ones. Simple and easy. The result is an excellent chocolate crumb crust for a Double Mascarpone Cheesecake, and enough dough left over to thaw out and make cookies to die for!