Warm, wobbly and wonderful. These rich little chocolate cheesecakes are somewhere between cupcake and molten chocolate babycake. Made in muffin cases, they are a very quick dinner party or tea treat.
300g cottage cheese (trust me...if you are chicken you can use ricotta but really you need to try these)
85g light brown soft sugar
1 egg white
35g cocoa powder
1tsp vanilla extract
1 tbsp plain white flour
6 rich tea/graham cracker biscuits
Smash your rich tea biscuits up by putting them in a sandwich bag and then attacking with a rolling pin.
Share the crushed biscuits out between the muffin cases and press down until compacted with your fingertips.
Mix together all the remaining ingredients in a food processor or with a hand blender until fully combined.
Spoon the mixture into the muffin cases until each is about 4/5ths full. Bake at 150c for 20-25 minutes or until set but still slightly wobbly in the centre. Open the oven door and allow to cool for further 1 hour. Remove from oven and turn peel away cases to serve.
Arthritis diet notes:
Absolutely nothing wrong with the occassional treat - just remember a treat isn't a treat if you are having one every day! Cocoa is rich in flavonoids which can benefit cardiovascular health. The cottage cheese is also a good source of calcium. I've trimmed the saturated fat back from this recipe but remember it is still high in sugar.