Leftover chocolate ripple cheesecake

Leftover chocolate ripple cheesecake

Leftover chocolate recipe
Got some leftover chocolate hanging around?
Don’t know what to do with it (apart from eat it all or waste it)?
Stop! Let’s spread the wealth with this recipe. Invite some friends or family round for lunch, and give them this leftover chocolate ripple cheesecake.

Leftover chocolate seems hilarious but good god. I work from home, so a house of leftover chocolate is NOT a good thing. I’m no clean eater but I also have a pair of vintage Lee jeans that did fit – and a houseful of chocolate isn’t going to help.

Before you think about binning that chocolate, have you ever wondered about how it is grown? For the food loving geeks out there, check out the work of Simran Sethi. She has investigated the chocolate supply chain, and why it matters. Cacao growers receive a tiny amount of the packet price of our Dairy Milk buttons and Lindor bunnies – so FFS don’t waste it without a thought. Re-use it, donate it, upload Olio onto your phone but DO NOT THROW IT AWAY!

This chocolate cheesecake ripples your chocolate sauce through the cheesecake and folds the chopped up chocolate in. Got a couple of bananas going soft? They would be great in this, too. And you can pretend – no, screw it – not every recipe needs to be ‘healthy’. Just balance it out and enjoy your waste busting chocolate ripple cheesecake.

Chocolate ripple cheesecake with apologies to Ottolenghi

Level
'Involved' - not too tricky but you'll need to pay attention
Prep Time 1 min
Cook Time 2 mins
Cooling time 4 mins
Course Dessert
Servings 10 people

Ingredients
  

Ingredients

    For the base:

    • 2 tablespoons cocoa
    • 50 grams sugar
    • 100 grams unsalted butter & more for greasing

    For the filling:

    • 375 grams cream cheese
    • 220 grams soured cream
    • 3 large eggs
    • around 350 grams chocolate

    Tools

      Essential

      • Scales
      • Sharp knife
      • Whisk/fork
      • 8 inch cake tin
      • 2 mixing bowls
      • Saucepan
      • Rolling pin
      • Skewer

      Optional

      • Food processor

      Instructions
       

      Prep

      • Place the biscuits in a food processor and grind until powdery OR put in a big bowl and crush the end of a rolling pin/bottom of a glass
      • Make chocolate sauce by chopping up the chocolate and melting it slowly over a low heat with a little milk, or in the microwave
      • Line the cake tin with greaseproof paper
      • Chop up the chocolate
      • Melt butter for the base

      Method

      • Turn the oven to 170C
      • Mix the melted butter, cocoa, sugar and ground biscuits together
      • Put the biscuit mixture into the tin and press into the case, levelling off with the bottom of a glass
      • Place in the fridge for at least half an hour
      • Put the cream cheese and sour cream into a mixing bowl and beat together until smooth
      • Add in each egg at a time, beating until fully mixed in, and then the vanilla
      • Get the chopped chocolate and stir it through the cream cheese
      • Take the biscuity base from the fridge
      • Pour the cream cheese mixture onto the base
      • Take the chocolate sauce and drizzle it over the cake and use a skewer or the point of a knife to ripple the sauce through
      • Gently place the cake in the oven and bake for 60-70 minutes, until the outside of the cheesecake is set but the centre still slightly soft to the touch
      • Then turn the oven off and leave the cheesecake in the oven for another hour
      • Remove from the oven and set aside to cool and then put in the fridge for at least 4 hours before eating
      Keyword cheap recipies, eating on a budget, empty the fridge, family recipies, Leftover busting recipie, leftover recipe, no food waste

      Got a question? Ingredient you need help with? Get in touch:

      ann@storrcupboard.com

      Leftover busting chocolate ripple no-churn ice-cream

      Leftover busting chocolate ripple no-churn ice-cream

      Okay, once I learnt about no-churn ice-cream, well, it’s obvious I’m a convert.  There’s so little effort and it’s a perfect way to use up leftover cream and other little nice bits that hang around after Easter and Christmas.

      Chocolate orange is one of my favourite flavour combos so get that Easter double cream whipped up with some condensed milk, sprinkle in the chopped up choc and you’ve got pudding sorted for another day. Or just you know eat it tonight.  With extra choc sauce.

      Orange choc-chip no-church ice-cream

      Inspired by Nigella
      Makes 1.5 pints/800ml

      Ingredients

      300ml double cream
      300ml condensed milk (a 397g tin)
      1/2 tsp orange essense
      Around 150g chocolate

      Tools

      Measuring jug
      Large bowl
      Electric whisk/stand mixer OR Balloon whisk and strong arms
      Freezer proof container with lid

      Time

      10m prep 6 hours (at least) to freeze

      Method

      Chop the chocolate into little pieces with a large knife or food processor
      Place the cream, milk and orange essence in the large bowl
      Whisk together until there’s lot of little bubbles and the mixture is light and airy
      Stir the chocolate through the ice cream
      Pour into container
      Leave to freeze

      Got a question? Ingredient you need help with? Get in touch:

      ann@storrcupboard.com

      Leftover busting chocolate sauce

      Leftover busting chocolate sauce

      The problem with a houseful of leftover Easter chocolate varied; a lot of it is crap.  Half of it you don’t like but you know that you shouldn’t waste chocolate.  The crop is precious, as is sugar and milk.

      Looking for a simple solution?  Be like my bestie’s mum and get your random choc, chop it up, pour in a little milk and microwave/heat on the hob.

      Your choc sauce will make a decadent hot chocolate or drizzle it over some no churn ice-cream.  Any crunch mini egg shells should melt away; if your sauce is too sweet then add in some cocoa powder and rest assured that you’re making the best of your Easter chocolate glut.

      Got a question? Ingredient you need help with? Get in touch:

      ann@storrcupboard.com

      Brown Banana Bites

      Brown Banana Bites

      In a previous life I was lucky enough to go on a work jolly to South California (I KNOW). It was, pretty much, the only one over the course of eleven under-paid years, and it was amazing.  Beach motel: check.  Early morning beach walk and watching dolphins frollic in the sea: check.  Putting on half a stone in a week: check.

      Not kidding.  Half a stone.  In a week.

       

      On the plus side, I learnt that frozen bananas on a stick is a real thing in SoCal.  Be still my British heart.  I thought it was all ‘Arrested Development’ nonsense.

       

      These little banana bites are quite messy to make but that’s half the fun.  It’s a good way to use up leftover birthday cake sprinkles, a couple of discarded biscuits or hundreds and thousands.  Use whatever chocolate you like.  I didn’t use coconut oil because it’s damned pricey and I don’t really like it TBH, so I went for butter.  Budget-conscious vegans could use groundbut (i.e., flavourless) oil and it’ll be fine.

       

      Crunchy, smooth and not too sweet. Yum.​​

      Got a question? Ingredient you need help with? Get in touch:

      ann@storrcupboard.com

      Brown Banana Pudding

      Brown Banana Pudding

      Steamed puds are a newish beast to me and I was quite intimidated to try them.  FEAR THE SOGGY PUDDING!  But, really guys, they’re not so hard – and nothing worse than a supermarket job.  Using up your brown bananas and not making a banana bread? Yeah, let’s do this! You could experiment with microwaving for a quicker cook.  If time cooking isn’t a problem then go for it, you won’t be disappointed.  The pudding has a light spice, and the steamed sponge pairs perfectly with the banana for a comfort food extravaganza.

       

      Not sure if you have a pudding basin? Well, if you have a tub left over from a Christmas pudding, you do!  And it’s perfect for this.

       

      Squidgy, sweet, gently spiced (and goes down well with a cheeky glass of rum or whiskey).  Bananas aren’t my favourite; very sweet and cloying.  So cooking them up like this is, for me, how to make the most of them, especially if you’re trying to cut down a little on sugar. Even if you’re not (I’m not), making the most of the sweet, fudgy ‘nana is the way forward to make sure there’s never a leftover leftover (sorry).

      Pudding! Ice cream! I’m sold​.

      Paul Merrett’s Banana Sponge
      Adapted, barely, from‘Economy Gastronomy’ p301

      Ingredients

      175g soft unsalted butter
      175g plain flour
      1tsp baking powder
      1.5tsp mixed spice
      175g caster sugar
      2 eggs
      3tbsp milk
      4 really ripe bananas, fresh or frozen (weighing about 300g)
      1 tub vanilla, rum & raisin or caramel ice cream

      Tools

      Scales
      Chopping board
      Sharp knife
      1.2 litre pudding basin Lid
      OR piece of foil
      Whisk Fork/small whisk
      2 mixing bowls
      Saucepan (with steamer if you have one)

      Optional

      Food processor

      Time

      40m prep
      1.5 hours cooking

      Level

      Medium

      Prep

      Remove butter from the fridge a couple of hours before you intend to start cooking
      Grease the pudding basin with unsalted butter
      Find the lid or cut a piece foil that will act as a lid; grease the lid
      Cut a piece of string to hold the lid on
      Just before you start, cut the bananas into messy dice (about 5mm). Don’t leave them out and cut for too long, as they will go dark brown and stringy

      Method

      Beat butter, flour, spice,sugar and eggs until they become a smooth, thick batter by hand or using a food processor
      Add milk and mix in well
      If using a processor stir in the bananas by hand; either way your batter is ready
      Fill the basin (around 3/4- you need some space at the top for the sponge to expand)
      Either pop the lid/foil on (if foil it should be lose) and tie it on with string/nice big elastic band
      Put a large pot on the hob and pour in around 5cm of water. When the water is boiling gently placed the pot in

      OR

      Put a steamer pot on and placed the pudding basin into the steamer section
      Either way, let the pudding steam away for about 1.5 hours on a medium heat
      MAKE SURE IT DOESN’T DRY OUT! Check at least every 15 minutes
      To test the sponge, stick a metal skewer into it – when it’s done the skewer will come out clean
      Either serve straight away or cooled, stored in the fridge and microwaved until warm
      Serve with ice cream (I like rum and raisin)

      Got a question? Ingredient you need help with? Get in touch:

      ann@storrcupboard.com

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