Chili chocolate cheese cake
Chili chocolate cheese cake I got this recipe from the FODMAP diet and Sue Shepard’s books and it’s very rich, but really, really good. Keep the slices slim. My version is is made with gluten-free biscuits from Spain- the Marie kind and they work beautifully as they are not sweet. You can tweak the recipe more and serve with different things- and it will keep for a couple of days in the fridge.
Method
- 1
Step 1
Crumble the biscuits and mi with the melted butter. Press into a 20 cm spring cake form. Leave to cool in the fridge. Min 30 minutes
- 2
Step 2
Melt gelatine in the boiling water- over a bain marie. (I use a soup bowl in my small pot- just make sure the water does not touch the bowl. Melt the chocolate the same way.
- 3
Step 3
Beat the cream cheese, gelatin mixture, sugar, melted chocolate, cinnamon and chili powder until smooth and creamy – 3-4 minutes
- 4
Step 4
Beat the cream until thick and fold into the cream cheese mixture. Using a large metal spoon for this step makes it easier.
- 5
Step 5
Pour the filling over biscuit base and level with a spatula. Let the cake cool in the fridge for 3 hours or until set. Sprinkle with additional chili powder or chopped pistachios for serving.
Good to know
Use a 1 tsp of cardamon in your recipe instead of the cinnamon if you have to limit cinnamon as I do. I sometimes make this with Lindt dark chili chocolate and then omit the chili powder. As an alternative, serve without anything on top, but with a cup of strong coffee to cut the richness. You can add up to 1/4 cup extra sugar if you prefer a sweeter cake. And if you are really up for an adventure, add 1 tsp of liquorice powder instead of cinnamon — a completely different cake, but really good.
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