Chocolate Cheesecake Flan
|Dark chocolate||6 Ounce (185 Gram)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Cream cheese||6 Ounce (185 Gram, Packaged)|
|Thick cream||300 Milliliter|
|Thick cream||300 Milliliter (Extra Required)|
Line a 23cm (9in) flan tin with plastic food wrap, leaving some plastic wrap hanging over sides to make it easy to remove cheesecake when set.
Melt chocolate in double saucepan over simmering water.
Spread two-thirds of the melted chocolate over base and sides of lined flan tin.
Reserve remaining chocolate for filling.
Refrigerate chocolate case until set, about 10 minutes.
Filling: Place raisins and rum in bowl, stand 20 minutes.
Sprinkle gelatine over water, dissolve over hot water.
Beat cream cheese and sugar until creamy.
Fold in softly beaten cream and gelatine mixture.
Divide mixture into two equal portions.
Fold raisin mixture into one portion.
Fold reserved melted chocolate into remaining portion.
Spoon raisin mixture and chocolate mixture alternately into prepared chocolate case.
Refrigerate until set.
Remove cheesecake from tin and peel off plastic wrap very carefully.
Pipe extra whipped cream decoratively over top.
Sprinkle with sifted cocoa.