Welcome to SortedFood...
The online hub for beginners & pros.
There are hundreds of quick, easy, delicious recipe videos plus a whole load of skills, tips & tricks and cool food stuff from around the web.
Whether you want to get smarter at cooking, save some money, or just have a good laugh in the kitchen, we can definitely get you SORTED.
There is no better time than July 4th to showcase an all american dessert. Even Mike gets excited about this!
preheat the oven to 180ºC.
combine the flours, baking powder and ground cinnamon in a bowl and season with a pinch of salt.
beat the butter, brown sugar and honey until pale and fluffy then mix in the flours.
press the dough into the base of a loose-bottomed 25cm cheesecake or flan tin.
bake the dough in the oven for 12-15 minutes until golden.
melt the chocolate and mix into the cream cheese along with 50g of the sugar and the vanilla extract.
whip the double cream to soft peaks and fold into the chocolate mixture.
whisk 2 of the egg whites with another 50g of sugar until they reach soft peaks and fold into the chocolate mixture.
spoon the chocolate mixture onto the cooled base and put the tin in the fridge to set for a few hours.
add the remaining 100g of sugar to a small pan with 2 tablespoons of water.
heat gently to 120ºC, do not stir during the process, although swill the pan to make sure the edges don’t burn.
whisk the last 2 egg whites to stiff peaks then slowly pour the sugar syrup into the whites whilst still whisking.
continue to whisk until the whites are smooth, glossy and have cooled.
pipe the meringue onto the set cheesecake using a star nozzle, then use a blowtorch to lightly colour and warm the tops.
serve with a vanilla milkshake.