DEDICATION TO DARLINGTON (Chocolate and cheesecake biscuit recipe)

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This is our homage to the chocolate cheesecake muffin – a staple of Cafe Ella & Cafe Sofia in the Darlington precinct of Sydney. While other cafes in the area may have introduced a similar chocolate/cheesecake menu item over the years, Cafe Ella has been baking these muffins for Redfern and Darlington locals, and students commuting to the local University, for close to twenty years. We even know some students who have long since graduated who continue to return for a Cafe Ella treat.

Littlebaking’s recipe provides a biscuit version of this mighty muffin classic. In our recipe, a dark chocolate base is then marbled with cheesecake across the top and throughout, and then baked.  These biscuits are dense in the centre, but crisp outside.  Flavour will deepen the day after baking.

Ingredients (Dark chocolate biscuit)

half cup salted butter

Half cup white sugar

1 egg

2 teaspoons vanilla essence

1 cup dark chocolate chips (melted)

Half cup milk chocolate chips (melted)

1 & half cups plain flour

1 teaspoon baking soda

Quarter cup of cocoa powder

Ingredients (cheesecake swirl)

half cup cream cheese

Quarter cup of caster sugar

1 tablespoon plain flour

Method

Preheat oven 200 degrees C.

Prepare cheesecake component first.  In electric mixer, beat cream cheese until soft, then add quarter caster sugar and beat until partially dissolved and smooth.  Add plain flour at end, mix lightly.  Refrigerate until ready to use.

Now prepare the dark chocolate biscuit.  In electric mixer, cream butter and sugar until light.  Add melted chocolate and beat on high speed until very light and fluffy.  Add egg and vanilla, beat until combined.  Fold in plain flour, baking soda and cocoa (it’s ideal if sifted first, but this is not essential).  Mix should look like very thick cake batter, and be quite sticky.

Take a spoonful of dark chocolate biscuit mix, and then small lump of cheesecake mix and roll together in hand.  The biscuit should marble slightly as rolled.  Drop onto baking sheet.  No need to flatten the biscuit, as it will flatten and crack across the surface as it bakes.  Bake at 200C, for about 15 minutes.  Remove from oven.  Biscuit should still be quite soft.  Cheesecake swirls should start to brown slightly – this is the best indication that the biscuit is ready.  Leave on tray to cool, before moving.

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