la coco noire.

Now I will be the first to admit that this little baby is the Beyonce-superbowl-half-time-show of sweet treats: you know deep down it's god damn bloody marvelous, but boy oh boy, it's just not photographing well. For those of you who haven't seen (excuse me, wut?!), this is what I'm talking 'bout:


Now we ALL know that Bey is the queen of pop, but if we were to judge this superbowl book by its cover, it would read 'ABORT ABORT ABORT'. So bare this in mind when I tell you that despite its less than impressive exterior, this cheesecake is the best thing you'll ever, ever have the pleasure of making. Period. I get that it looks a little flat, dopey maybe, uninteresting perhaps - but stop right there and keep your judgmental opinions to yourself because my household practically blew the roof off when I whipped this cutie outta the fridge. Without further ado, feast your eyes on the easiest, simplest, tastiest recipe you'll see this year. (Ps I know I sometimes have a slight tendency to over-exaggerate the delectable brilliance of certain foods - but let me tell you that I've tried to dull down my affections here. This is me at 60% excitement. Yep).


Ingredients: (for the brownie base) 125 g butter  //  150g milk chocolate  //  1 egg  //   150g caster sugar  //  110g plain flour  //  35g self raising flour

Preheat oven to 180 degrees and grease a round baking tray. Beat together the egg, sugar and both flours in a bowl. In a separate bowl, melt the butter and chocolate over a low heat and add this to the mixture. Spoon into baking tray and bake for 10 minutes.

Ingredients: (for the cheesecake topping) 250g cream cheese  //  1 teaspoon vanilla extract  //  75g caster sugar  //  1 egg  //  125ml cream.

Mix all together. Pour on top of the brownie base and cook for a further 15 minutes. Cool in the oven for a good 30 minutes (this stops the top from cracking) and then refrigerate for 3 hours.


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