Name: Double chocolate rum and raisin cheesecakes
Cook time: 90 min
Total time: 90 min
Ingredients: 150 gram butter, chopped coarsely; 100 gram dark chocolate, chopped coarsely; 1 cup (220g) caster sugar; 2/3 cup (160ml) water; 1 cup (150g) plain flour; 2 tablespoon cocoa powder; 2 egg yolks; 1 tablespoon cocoa powder, extra; Rum and raisin filling; 1/3 cup (80ml) dark rum; 1 cup (160g) coarsely chopped raisins; 250 gram dark chocolate; 500 gram cream cheese, softened; 1/2 cup caster sugar; 3 eggs

Ingredients

150 gram butter, chopped coarsely

100 gram dark chocolate, chopped coarsely

1 cup (220g) caster sugar

2/3 cup (160ml) water

1 cup (150g) plain flour

2 tablespoon cocoa powder

2 egg yolks

1 tablespoon cocoa powder, extra

Rum and raisin filling

1/3 cup (80ml) dark rum

1 cup (160g) coarsely chopped raisins

250 gram dark chocolate

500 gram cream cheese, softened

1/2 cup caster sugar

3 eggs

Method

1.Start making rum and raisin filling. Combine rum and raisins in a small bowl. Cover; stand 3 hours.

2.Preheat oven to 180°C/350°F. Grease a 20cm x 30cm lamington pan; line base with baking paper, extending paper 5cm above two long sides.

3.Stir butter, chocolate, sugar and the water in a medium saucepan over low heat until smooth. Remove from heat; stir in sifted flour and cocoa, then egg yolks. Pour mixture into pan; bake about 15 minutes. Cool in pan.

4.Meanwhile, continue making filling. Melt the chocolate; cool slightly. Beat cream cheese and sugar in a medium bowl with an electric mixer until smooth. Beat in eggs, one at a time. Stir in chocolate, then the rum and raisin mixture. Pour filling over base.

5.Bake cheesecake for 45 minutes or until just set. Cool in oven with door ajar. Refrigerate for 3 hours or overnight. Cut into squares; serve cheesecake dusted with extra cocoa.

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