For a rich and indulgent dessert add chocolate sauce and cream
Mocha Almond Cheesecake Slice
90 g butter, melted
2 cups chocolate cake crumbs (350 g)
1 cup almond meal
1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
1 teaspoon vanilla extract
250 g butter, soft
250 g cream cheese
1 teaspoons vanilla extract
1/4 – 1/2 teaspoon coconut essence
1 cup caster sugar
2 teaspoons gelatine
1/2 cup boiling water
½ cup almond meal
1 tablespoon Dutch cocoa
1 tablespoon icing sugar
Combine all ingredients and mix well.
Press into a lined slice tin and press down firmly. Place in fridge.
Sprinkle gelatine over the boiling water and allow the gelatine to dissolve /soften.
Place butter, cream cheese, sugar,1/4 teaspoon coconut essence, vanilla and gelatine mixture into a bowl. Beat until smooth.
Stir in ground almonds and taste. Add the remaining ¼ teaspoon of almond essence if desired.
Spread topping over biscuit base and return to the fridge to set.
When set cut into fingers or small pieces and dust with the cocoa dust.
Scatter chopped almonds over the top
Combine icing sugar and cocoa together. Use a fine sieve to lightly dust the surface of the slice.