I don’t really like cakes but this chocolate cheesecake is irressistable. It’s soft, exuberant, full of flavor and fully rewards the chocolate lover. The pieces of chocolate give it a more intense flavour than if you melted the chocolate first and mixed it with the batter.
Chop the chocolate coarsely or use chocolate chips. Beat the mascarpone until fluffy. Mix the eggs with the sugar, stir in the coconut flour, the mascarpone and finally the coarsely chopped chocolate. Put the grease-proof paper in an oven-proof dish and pour the batter.
Place the chocolate cheesecake in a preheated oven at 180 ° C for 40-ish minutes or until a fork inserted in the cake comes out moist but without the batter sticking to it. Allow the cake to cool before cutting it (if you can manage to resist). You can serve it with some blueberries, if you’d like.
- 200 g dark chocolate
- 400 g mascarpone
- 4 eggs
- 75 g coconut flour
- 50 g coconut sugar
- grease-proof paper