Spiced chocolate cheesecake cookie sandwich Recipe

A double chocolate cookie flavoured with Chinese five spice, sandwiching a vanilla cheesecake filling.

  • Preparation
    20mins
  • Cooking time
    12mins
  • Rest time
    30mins
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Ingredients

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  • Part one of the recipe
  • Dark chocolate : 200 g
  • Unsalted butter : 50 g
  • Whole egg(s) : 2 whole
  • Caster sugar : 150 g
  • Plain flour : 100 g
  • Unsweetened cocoa powder : 25 g
  • Fine salt : 1 pinch(es)
  • Chinese 5 spices : 5 g
  • Dark chocolate : 100 g
  • White chocolate : 75 g
  • For the filling
  • Cream cheese : 250 g
  • Double cream : 25 ml
  • Vanilla Paste : 2 tea spoon
  • Icing sugar : 35 g

Method

  • 1. PART ONE OF THE RECIPE

    Preheat the oven to 180c. Melt the 200g dark chocolate and unsalted butter in a bowl over a pan of boiling water. Meanwhile whisk the whole eggs and sugar in a mixer until pale and thick. Stir the melted chocolate and butter into the eggs, then fold in the flour, cocoa powder, five spice and salt. Mix through the dark and white chocolate chips and roll the dough into sausage shapes wrapped in cling film. Refrigerate for 30 minutes then unwrap and cut into 1-2cm disks. Bake for 12 minutes.

  • 2. FOR THE FILLING

    Use a spatula to work and soften the cream cheese and then mix in the icing sugar and vanilla, followed by the cream. Place into piping bags and set aside.
    When the cookies have cooled, pipe a layer of the cream cheese on one and top with another.

Chef's tip

«Use really good quality chocolate and cream cheese to make these as good as they can be.»

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