INGREDIENTS

INSTRUCTIONS

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 180C (350F/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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