Sig's Chocolate Cheescake

• 3 large eggs
• 75 grams castor ( superfine )sugar
• 25 grams plain flour ,sifted,
• 2 tsp powdered gelatin,
• 1 tbsp cold water,
• 2 tbsp whisky or brandy
• 200 grams Bournviille or other good quallity plain (bitter) Chocolate broken into pieces
• 500 grams mascarpone at room temperature,
• 75 grams castor ( superfine),sugar
• 1 tsp vanilla essence
• 200 grams Greek yoghurt at room temperature.
• 4 tbsp hot water

1. Grease and line a 23 cm/ 9 inch spring form or.other lose bottomed tin .
2. put the eggs and sugar in a heatproof bowl over a pan of hot water.
3. Do not let it touch the water.
4. Wisk until the mixture thickens and the beaters leave a trail when lifted from,,bowl
5. remove from heat whisk for another 2 minutes .
6. Sift the flour and cocoa over the bowl and fold well under.
7. pour into prepared tin and bake in preheated oven at 190C /375 f or gas 5 for about 15 minutes and just firm
8. turn out to cool on rack,
9. for the filling sprinkle the gelatin into the mixed water and alcohol.Leave for about 5,minutes
10. grease a 20 cm / 8 inch springforn and line with greaseproof paper
11. cut the cake in horizontally and put one half into tin,
12. Stand gelatin in the bowl into another bowl of hot water ,leave until dissolved
13. melt 175 grams of the chocolate ( take care,not to burn it), then beat the mascarpone and the sugar, vanilla essence,yoghurt and hot water,together.pour in,the liquified,gelatine, bring it all together
14. devide the mixture,into two add the melted chocolate to one,mix in well.
15. pour the.chocolate onto the cake in the tin, level surface and put second layer of cake on top.
16. top this with the.mascarpone mixture, lecel surface by gently shaking tin
17. chill for a few hours or overnight
18. either melt the rest of,chocolate or grate ovee the cake

eggs, sugar, flour, powdered gelatin, cold water, whisky, bitter, superfinesugar, vanilla, water

Taken from cookpad.com/us/recipes/338741-sigs-chocolate-cheescake (may not work)