Description:

This delicate dessert combines creamy Lacrima cream cheese sandwiched between light chocolate cake layers, topped with rich chocolate icing. Perfectly paired with blueberries or soft fruits like raspberries or strawberries, it’s an elegant treat for any occasion.

Serves: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: Overnight
Total Time: 12 hours 35 minutes

Ingredients:

• For the Cake:
• 300g plain white flour
• 200g caster sugar
• 40g cocoa powder
• 10g baking powder
• 3g baking soda
• 200g mayonnaise
• 1 teaspoon vanilla extract
• 250ml cold water
• 350g chocolate icing
• Pinch of dried flower petals, for decoration
• Fresh mint sprigs, for decoration
• Blueberries, to serve
• For the Cheese Cream:
• 300g Lacrima cream cheese
• 100g icing sugar
• 300ml extra thick cream (or heavy cream)
• 50g white chocolate, melted

Instruction:

1. Preheat the Oven:

• Preheat the oven to 200ºC (180ºC fan) or Gas Mark 6.
• Line a 20x30cm cake tin with baking paper.

2. Prepare the Cake Batter:

1. In a large bowl, combine the plain white flour, caster sugar, cocoa powder, baking powder, and baking soda. Mix well and set aside.
2. In a medium bowl, mix the mayonnaise, vanilla extract, and cold water until smooth.
3. Add the wet mixture to the dry ingredients and mix thoroughly until combined.
4. Pour the batter into the prepared cake tin.

3. Bake the Cake:

• Bake in the preheated oven for 20 minutes, or until firm to the touch.
• Leave the cake to cool completely in the tin.

4. Make the Cheese Cream Using Lacrima Cream Cheese:

1. In a large bowl, use a hand mixer to combine the Lacrima cream cheese and icing sugar until smooth.
2. Add the extra thick cream and whisk until the mixture thickens and becomes fluffy.
3. Stir in the melted white chocolate until fully incorporated.

5. Assemble the Cheesecake:

1. Carefully cut the cooled cake in half horizontally.
2. Spread the Lacrima Cheese Cream evenly over one half of the cake.
3. Top with the second half of the cake and press gently.
4. Cover the top with chocolate icing and smooth it out evenly.

6. Chill the Cheesecake:

• Leave the assembled cake in a cool place or refrigerator overnight to allow the chocolate icing to harden.

7. Serve:

1. Cut the cheesecake into squares.
2. Decorate each piece with a pinch of dried flower petals and a sprig of mint.
3. Serve with fresh blueberries or your preferred soft fruits.

Using Lacrima cream cheese simplifies the recipe and adds a velvety, creamy texture that pairs beautifully with the chocolate layers.

Chef’s Tip: