This cake is for those who love the the taste of peppermint, the cooling sensation in the mouth linker on ......
My 1st attempt for this cake is a failure, the top cheese is good but not the bottom chocolate layer which is tough like a kuih! Some left over ended in the dustbin! My second attempt the chocolate base I used a different recipe from my older post of Walnut Chocolate Cheese Slices. and the top mint cheese layer I follow the original recipe.
A) 250 gm butter
4 tbsp coco powder
B) 150gm caster sugar
3 Grade A eggs
C) 130 gm self-raising flour ) Sieved
1 tsp baking powder )
1. Melt the butter with a heavy pot, add in the coco powder to mix well,( add in when the butter still hot) set aside for later use.
2. Beat B and pour in mixture 1 (butter and cocoa powder), mix well combine, fold in C (the flour mixture).
3. pour (2) into a baking tin (lined with greased proof paper). and bake in a preheat over of 130°C for about 10 mins.
4. Pipe out the cream cheese batter on top of the chocolate cake and continue to bake in water bath method for further 40 minutes or till the cake is done.
Mint Cheesecake (Adapted from Dessert's Temptation)
250g cream cheese
50gms fresh cream
1 tbsp peppermint essence ( I used only 1 tsp )
Combine cream cheese and sugar
Add one egg at a time. Beating well after each addition.
Fold in whipping cream and peppermint essence
Put the cream cheese batter into a piping bag.