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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 9 |
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Love the Expresso and the fact that it can be made fast . Ingredients:
1 c plain flour , 2 tbsp cocoa pwd - sifted |
3 oz butter |
1/3 c sugar |
2 l yolks |
8 oz creamcheese |
1/3 c sugar |
2 l eggs |
1/2 to 1 tsp instant expresso |
2 oz baking chocolate |
1/2 tsp vanilla essence |
8 oz cream cheese |
1/2 c sugar |
1 tbsp coffee liquer ( optional ) |
chocolates for deco ( optional ) |
Directions:
1. Beat the sugar and butter for 5 mins .
2. Add the egg yolks beat until corporated .
3. Add the dry ing. mix for 1 min .
4. Remove and mix it with hand until dough forms .
5. Use a rolling pin and roll on a floured board and cut 9 circles using biscuit cutter .
6. Put in a muffin tray , working a cup at a time and press the dough until it lines the sides and reach the rim .
7. ..............................................................
8. Preheat the oven at 180 deg .
9. Beat the creamcheese and sugar for 5 to 6 mins until smooth .
10. Add the eggs and beat .
11. Add the rest of the ing.
12. Pour into the dough lined cup .
13. Bake until it rises to the rim .
14. It may take for 45 mins .
15. Let it cool down .
16. The cake will collapse in the middle .
17. Place a heaping tbsp of topping in the middle .
18. Leave it like that or use a small spatula to spread the topping to the inside edges of the crust .
19. Decorate as you fancy .
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