Wow, did you see all the Super Bowl recipe round ups on the various foodie blogs out there? Some of that stuff looked so good, but we have to move on. Put down that chicken wing and reach for the next big thing…chocolate! And lots of it. February is a month full of romance, wine and, yes, chocolate. Give me that over the pigskin any day but each to their own. I know there’s some die-hard football fans out there but come on- it’s chocolate time!
This goat cheese bar has done the rounds for me. First I made it with blueberries, then I tried blackberriesthen I thought what the heck else can I put in it? So I tried pomegranate syrup. It seems only right that I keep the theme going, so this time I tried adding chocolate (oh and a little espresso and sea salt, just because). This fourth way was no exception in the taste department – rich and super chocolaty, the goat cheese shone right through with a tart flavor and a creamy, never-want-it-to-stop texture. I’m thinking the fifth variety of this cheesecake is going to be something savory and spicy!
Chocolate Espresso Goat Cheese Bars
For the base
9 ounce chocolate wafer cookie
5 Tablespoons unsalted butter
1/4 teaspoon coarse sea salt
For the filling
4 ounce cream cheese, softened
4 ounce chevre goat cheese, softened
1/2 cup white sugar
1 Tablespoon flour
1 large egg plus 1 egg yolk
2 Tablespoon lemon juice
4 ounce chocolate, melted
1 teaspoon cocoa powder
1/4 teaspoon ground coffee
1/2 teaspoon vanilla extract
Cocoa powder for dusting on top
Preheat the oven to 350 degrees F. Lightly butter an 8 x 8 baking tray. Pulse the chocolate cookies in a food processor until fine crumbs. Melt the butter in a microwave and add to the crumbs. Add the salt.
Mix the crumb mixture until well combined. Transfer to the baking pan and press until flat. Bake in the oven for 10 minutes. Set aside to cool.
Melt the chocolate either over a double boiler or in the microwave. In a stand mixer beat the cream cheese and goat cheese until smooth. Add the sugar, flour and mix. Add the egg and egg yolk, lemon juice, vanilla, cocoa powder, coffee and melted chocolate scraping down at least once. Mix until smooth and shiny.
Pour the cheesecake mixture into the baking tray and bake for 20-25 minutes until slightly still wet in the middle. Let cool before slicing.