Chocolate Cheesecake Flan


185 Grams (6 oz) Dark Chocolate

185 Grams (6 oz) Cream Cheese

2 X 300 ml Thickened Cream

1 Tablespoon Rum

2 Tablespoons Gelatine

I Tablespoon Water

1/2 Cup Raisins

2 Tablespoons White Sugar


Line a 23 cm (9 in) flan tin with cling wrap,leave some overhang to make it easier to remove the flan from the base when set.

Melt the chocolate in a bowl set over simmering water,when melted spread two thirds of the chocolate over the base of the tin,reserve the remaining third for use in filling then refrigerate the base until set,approx 10-15 ,minutes.,meanwhile prepare the filling.

Place the raisins in a bowl and sprinkle with the rum,set aside ,sprinkle the gelatine over the water ,beat the cream cheese and the sugar till light and creamy ,beat 1 bottle of the cream with the gelatine till it forms soft peaks then fold in the cream cheese mix,divide the resulting mix into two portions,fold the raisin mix into one portion and the remaining melted chocolate into the other portion ,alternately spoon the raisin and the chocolate mix over the chocolate covered base ,smooth the top with a flat bladed knife and refrigerate till set.

When set remove the cheesecake from the base,whip the other cream till soft peaks and pipe decoratively over the top ,sprinkle with the cocoa.

1 Teaspoon Cocoa Powder


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