• Prep Time 30 minutes
  • Cook Time 50 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 250g bitter dark chocolate, chopped
  • 250ml UHT whipping cream
  • 450g cream cheese
  • 150g castor sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 tbsp corn flour
  • 1/2 tsp vanilla essence
  • 1 tbsp Tia Maria (coffee liqueur)
  • Cocoa powder or icing sugar for dusting (optional)


  1. Line the base of a spring-form pan, grease the sides and wrap a double layer of aluminium foil around Its base to prevent water leaking in or batter leaking out.
  2. Bring whipping cream to just a boil over low heat; add in the chopped chocolate and leave aside for 1-2 minutes. Stir well to dissolve the chocolate until mixture turns smooth. Set aside to cool.
  3. Beat cream cheese and sugar until creamy and smooth. Beat in eggs and egg yolk one at a time until well combined. Stir in corn flour, essence and coffee liqueur. Add the cooled chocolate mixture to combine. Beat until well incorporated.
  4. Pour batter into the prepared spring-form pan. Place pan in a large roasting pan and pour hot water into the roasting pan until halfway up the sides of the spring-form pan. Bake in preheated oven at 180°C for 40-50 minutes.
  5. Switch off the oven and leave the cake inside for around 40-50 minutes then remove from the oven and allow to cool completely.
  6. Cover with plastic wrap and refrigerate the overnight. Remove cake from pan and sift cocoa powder or icing sugar to garnish.

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