Name: Hot Baked Chocolate Cheesecake
Ingredients: 100 g Chilled butter; (4 oz); 150 g Flour; (5 oz); 25 g Icing sugar; (1 oz); A few drops of vanilla essence; 225 g Cream cheese; (8 oz); 225 g Soft light brown sugar; (8 oz); A few drops of vanilla essence; 50 g Cocoa; (2 oz); 4 lg Eggs; Sieved icing sugar; to finish

The notion that spiritual warfare involves direct confrontation with demons is foreign to Scripture. Christians who verbally confront demons waste energy and demonstrate ignorance of the real war. We are not called to convert demons, but sinners. The battle is rather with the false ideologies men and demons propagate so that the world believes them. Doomed souls are inside their fortresses of ideas, which become their prisons and eventually their tombs – unless they are delivered from them by belief in the truth.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Choco3	1	servings

INGREDIENTS

100	g	Chilled butter; (4 oz)
150	g	Flour; (5 oz)
25	g	Icing sugar; (1 oz)
		A few drops of vanilla essence
225	g	Cream cheese; (8 oz)
225	g	Soft light brown sugar; (8 oz)
		A few drops of vanilla essence
50	g	Cocoa; (2 oz)
4	lg	Eggs
		Sieved icing sugar; to finish

INSTRUCTIONS

FOR THE BASE
FOR THE FILLING
To make the base, whizz all the ingredients for the base together in a food
processor until the mixture resembles breadcrumbs. Alternatively, cut the
butter into the flour and icing sugar with a knife, then rub in with your
fingertips until it reaches the breadcrumb stage. Press this mixture round
the base of a 20-22.5 cm (8-9 inch) flan dish. Chill the flan in the fridge
for 30 minutes then bake in the oven pre-heated to 180 deg C (350 deg F/Gas
Mark 4), or the bottom right oven of a four-door Aga, for 25-30 minutes,
until the pastry is pale golden brown. Remove from the oven, and leave to
cool while you make the filling. Put the cream cheese into a blender or
food processor and whizz, gradually adding the sugar, then the vanilla
essence, cocoa, 2 whole eggs and 2 egg yolks. Blend until smooth.
Alternatively, mix all the ingredients very thoroughly in a bowl. Whisk the
remaining 2 egg whites until they are stiff, and, using a large metal
spoon, fold them quickly and thoroughly through the chocolate mixture. Pour
into the cooked pastry shell, and bake in the oven pre-heated to 180.C
(350.F/Gas Mark 4), or the bottom right oven of a four-door Aga, for 35-40
minutes, until set. Dust with icing sugar to serve.
(From Lady Macdonald's Chocolate Book)
You can eat this cheesecake cold, but it is much nicer hot - it keeps warm
very satisfactorily for 20 minutes or so in a low oven.
Recipe by: Jonathan Griffiths <jgriffiths@cix.compulink.co.uk>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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