2tbsp unsweetened cocoa powder, plus extra to dust (optional)
1tbsp cornflour
To serve (optional)
a few fresh raspberries
cream of your choice
Method
Preheat the oven to 230C/210C F/Gas 8. Line two large six-hole muffin tins (approx. 180ml capacity holes) with paper tulipshaped muffin wrappers that extend up above the top of the tins (or make your own using squares of baking paper).
Put the cream cheese in the bowl of a stand mixer with a paddle attachment and mix until smooth. Add the warm melted chocolate and mix on low speed until combined.
Scrape down the side of the bowl and add the sugar, salt and vanilla, mixing again until smooth. Add the eggs, one at a time, mixing well and scraping down the side of the bowl after each addition.
In a separate bowl, stir the soured cream until smooth.
Sift in the cocoa and cornflour and mix until smooth. Add this to the cream cheese and chocolate mixture and mix on low speed, scraping down the side of the bowl once or twice, until smooth. Strain the batter through a sieve into a large jug, discarding any lumps, then divide evenly among the prepared muffin cups. Tap the tins gently on the worktop a few times to remove any large air bubbles.
Bake for 10-14 minutes or until the surfaces of the cakes are set and starting to crack, but they are still wobbly in the middle. They will cook further as they cool, so it’s better to err on the side of undercooked. Allow the cakes to cool in the tins, then transfer to the fridge if not serving immediately (they will keep for 1-2 days in the fridge).
Serve at room temperature if you want a creamy, soft cheesecake or straight from the fridge if you prefer a more dense texture. Dust with cocoa, if using, and serve with the raspberries and cream, if using.
RECIPES AND PHOTOGRAPHS TAKEN FROM HANDFULS OF SUNSHINE BY TILLY PAMMENT, PHOTOGRAPHY BY MATILDA PAMMENT (MURDOCH BOOKS, £22)
