Raspberry goat-cheese tart with chocolate
Springform pans are great to have. Note that this has to be refrigerated for at least 4 hours (or overnight) before serving.
¾ cup chocolate biscuit crumbs
2 tbsp melted butter
1 packet gelatine
½ lb (250 g) soft goat cheese
½ lb (250 g) light cream cheese (allow both to warm up to room temp)
½ cup sugar
1 cup frozen raspberries + extra for garnish
1 square of bittersweet chocolate
Preheat oven to 350F. Mix the biscuit crumbs and butter. Pour into an 8-inch springform pan and press firmly to the bottom. Bake for 10 minutes, then remove and let cool.
In a small bowl, soak the gelatine in ¼ cup cold water. Add ¼ cup of boiling water and mix until the gelatine becomes liquid.
In another bowl, beat the cheeses, sugar, and raspberries with a mixer until they become creamy. Gently stir in the gelatine with a spatula, being sure the gelatine mixture is even in consistency before you pour it in.
Gently pour the cheese mixture into the mould, cover with saran wrap and refrigerate for four hours.
Thaw some raspberries for garnish, melt chocolate, and partway through the refrigeration, garnish the cake. Finish refrigerating, unclip the springform pan, and serve.
NOTE: If you have cocoa (e.g. Fry's) but not bittersweet baking chocolate: melt 1 tbsp of butter and stir in 3 tbsp of cocoa over the heat. When it melts, add sugar to taste (probably about 1/3 cup). It will form a sticky mass. Add milk a bit at a time and stir until it becomes nice and smooth. Then use as melted chocolate (pour a thin ribbon onto the cake while refrigerating). Sorry this part is vague, but I improvised it... it worked pretty well, although I used too much butter (unsalted butter works better, if you have it) and had to correct with more sugar than I wanted.
¾ cup chocolate biscuit crumbs
2 tbsp melted butter
1 packet gelatine
½ lb (250 g) soft goat cheese
½ lb (250 g) light cream cheese (allow both to warm up to room temp)
½ cup sugar
1 cup frozen raspberries + extra for garnish
1 square of bittersweet chocolate
Preheat oven to 350F. Mix the biscuit crumbs and butter. Pour into an 8-inch springform pan and press firmly to the bottom. Bake for 10 minutes, then remove and let cool.
In a small bowl, soak the gelatine in ¼ cup cold water. Add ¼ cup of boiling water and mix until the gelatine becomes liquid.
In another bowl, beat the cheeses, sugar, and raspberries with a mixer until they become creamy. Gently stir in the gelatine with a spatula, being sure the gelatine mixture is even in consistency before you pour it in.
Gently pour the cheese mixture into the mould, cover with saran wrap and refrigerate for four hours.
Thaw some raspberries for garnish, melt chocolate, and partway through the refrigeration, garnish the cake. Finish refrigerating, unclip the springform pan, and serve.
NOTE: If you have cocoa (e.g. Fry's) but not bittersweet baking chocolate: melt 1 tbsp of butter and stir in 3 tbsp of cocoa over the heat. When it melts, add sugar to taste (probably about 1/3 cup). It will form a sticky mass. Add milk a bit at a time and stir until it becomes nice and smooth. Then use as melted chocolate (pour a thin ribbon onto the cake while refrigerating). Sorry this part is vague, but I improvised it... it worked pretty well, although I used too much butter (unsalted butter works better, if you have it) and had to correct with more sugar than I wanted.