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Sunday, 25 October 2009

Chocolate Cheesecake or choccy cheesecake

Hi Tola – this is very yummy and quite a heavy cake, but dead easy to make and foolproof.

Here’s the recipe. By Delia Smith published in her Delia Smith’s Winter Collection book


110g sweet oat biscuits

25g butter

50g chopped toasted hazelnuts


250g mascarpone

200g natural fromage frais (light works okay)

100g dark 75% cocoa solids chocolate

50g raisins

110g whole hazelnuts

8inch cake tin – depth of minimum 3 inches

Preheat oven to 200C gas mark 6

Place whole hazelnuts in oven and toast until golden brown.  Make the base of the cheesecake by crushing biscuits with a rolling pin, not too finely though as it’s nice to have a fairly even texture.  Scoop all the biscuit crumbs into a bowl and add the chopped nuts and melted butter and mix everything very thoroughly before patting into the base of the cake tin, pressing it very firmly all over.  Now place the tin in the oven and pre-bake the crust for 20 minutes.  Then remove it and let it cool while you make the filling.  Reduce the oven temp to gas mark 2, (150 degrees C).

To make the filling, first place 2 inches (5cm) of water into a saucepan, and then put the saucepan onto heat and meanwhile break the chocolate into small squares and place this into a basin.  As soon as the water is boiling remove the pan from the heat and place the bowl on top until everything melts.  Don’t be tempted to put the bowl on top of the saucepan while the water is still boiling – because of the high cocoa content, this chocolate mustn’t get overheated or it will separate.  Now spoon the mascarpone and fromage frais into a large bowl and whisk together until smooth, preferably with an electric hand whisk. Then add the eggs and sugar and give it another good whisking before adding the melted chocolate – use a rubber spatula so that you get every last of chocolate form the basin and then lightly fold the chocolate into the egg mixture.  Finally add the raisins and toasted hazelnuts.

Now pour the mixture into the tin, smoothing it out with the back of a spoon, and place it on the centre shelf of the oven and bake for 1.25 hours.  After that turn the oven off but leave the cheesecake inside until it is completely cold.

Chocolate Recipes

"Enough said about personalised chocolate without helping you satisfy your cravings" I said to myself. So, this month we plan to feature fail-proof recipes using chocolate. Do you have any? Simply pop me an email. Do let me know if you got it from a cookbook so we can give due credit!

I plan to try out the recipes and at the end of the month, I'll be lettting you know my favourite which will be easiest to make with no errors.

Our first recipe is courtesy of our dear friend, Pamela Wallin of It's a chocolate cheesecake. I've put it in another post so it's easy to read and of course print out to make!

Bon appetit!

Friday, 23 October 2009

How we'll save Christmas

If you're lost on how to fill those Christmas stockings, Chocolat A Toi has found the way. Whether you're strapped for ideas or cash any of our personalised chocolate bars will do the trick. Simply personalise them. And guess what's best? We have a lead time of two weeks so just contact us by December 1st so we can catch the last post! See you!

Our range of personalised chocolate. The size is always just right!

Thursday, 15 October 2009

We're going the Baby Show

We're so happy to be virtually present at this year's Baby Show taking place at Earl's Court.

Personalised Chocolate Bar
Personalised Chocolate Bar
If you've never tasted our yummy Belgian recipe chocolates, here's your opportunity.

Personalised Birthday Chocolate
Personalised Birthday Chocolate
Simply make your way to stand B48 which will host CuddleDry. They will be giving out goody bags to the first 100 who visit the stand. Once you get yours, look for the chocolate in it!

Personalised Christmas Chocolate
Personalised Christmas Chocolate
It may look like one of those you've seen above or like these below or completely different! Just enjoy it then,

Corporate Personalised Chocolate
tell us what you think about them here. Bon appetit!

Corporate Personalised Chocolate Bar
Corporate Personalised Chocolate Bar

Tuesday, 13 October 2009

Glam up your wedding

This time last week I was so busy preparing for a personalised chocolate wedding order that came in. We did 2 sizes and 3 different designs!

Well, I was quite excited about this order because the bride had placed the order in May for the personalised chocolate, her wedding colours, pale pink and silver. "Interesting!" I thought. I love being creative so voila - that's what we produced - I added some silver glitter to the silver ones they don't really show in the photo or do they? Anyway, they looked just right and she loved them!

So, to all brides-to-be out there, dont settle for what's in the shops, ask us to create them from scratch. Glam up your wedding with colour co-ordinated personalised chocolate here!

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