Although I’m not a fool for traditional cheesecake, I’m very partial to this chocolate version, especially when it’s eaten warm. It is deeply chocolate and it boasts the slight tang of cream cheese. Its texture changes completely, depending on when it’s eaten: It’s creamy right out of the oven and quite firm after it’s been refrigerated (although the kids tend to dog it before it makes it to the fridge). I like it in its natural state, ungarnished. Ruthie likes to sprinkle fresh raspberries on it.
One 3.5 ounce bar bittersweet chocolate
Preheat the oven to 350ºF. Butter four 1/2 cup ramekins and place them on a rimmed baking sheet.
Yields 4 servings
Sara Moulton Says:
April 23rd, 2011 at 12:38 pm
Yes, but the key is to eat it right out of the oven.
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