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Chocolate Bubble Cake

Makes: 1 x 20cm Cake

Serves: 8 to 10 People

Chocolate Bubble Cake

Ingredients: 

  • 80g dark chocolate (70% cocoa)
  • 1½ cup Rice Puffs
  • 2 Tbsp. Unhulled Tahini
  • 250g Full Fat Cream Cheese
  • 1 cup Natural Greek Yoghurt (unsweetened)
  • 1 Tbsp. Rice Malt Syrup // Maple Syrup or Honey
  • 1/2 tsp. vanilla paste
  • Juice of ½ lemon
  • 1 cup Cherries, pitted and halved.

Method: 

  1. Grease a 20cm by 9.5cm cake tin with some olive oil and line the bottom with some baking paper.
  2. Melt your dark chocolate
  3. Once melted, mix chocolate through your rice puffs with the Tahini.
  4. Press your Chocolate / Tahini and Rice Puff mix into the bottom of your cake tin, press down firmly with the back of your fingers to make the cheesecake base.
  5. Pop this in the freezer to set for at least half an hour.
  6. Beat the cream cheese with an electric mixer.
  7. On a low to moderate speed, add the yoghurt, sweetener, vanilla and lemon juice and beat until there are not lumps.
  8. Pour this over you base and band the tin on the bench a couple of times to evenly spread.
  9. Put the tin back in the freezer and set over night. Alternatively, you can set it in the fridge for a softer texture.
  10. Once ready to serve, top with cherries and some grated chocolate. Cut into slices and indulge  in this Chocolate Bubble Cake Recipe. 

*If you set it in the freezer be sure to let it rest at room temperature for a little bit. The texture is almost like an ice cream cake!

 

 

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