Chocolate & pink pepper cheesecake

Mix the oil, sugar and eggs. Gently add the previously sifted dry ingredients (flour, cocoa and yeast). Once mixed in, add the milk and finally the hot water. Mix everything until blended (the batter must be liquidy). Grease three 15 centimeters molds and pour in the mixture. Bake for 30-35 minutes at 180 ºC (heat on up and down) or until an inserted toothpick comes out clean. Once they are cool take them out and let chill.

Sift the icing sugar. Add the butter (it must be just at the “melting point”). Whisk using a food processor or electric beater for 5 minutes at maximum speed. During the first minute add the milk to help integrate the sugar and the butter. Pour in the cold cream cheese and beat for 5 mints more. Keep fresh in the fridge until needed.

Put the water in a saucepan and then the sugar. Bring to a boil, and the sugar is dissolved, remove from heat. Add a teaspoon of cocoa powder and stir until blended. Let it cool.

Using a serrated knife or a lyre, even out the sponge cakes and paint them with the cocoa syrup. On the first layer of the sponge cake spread some Quescrem Cream cheese with pink pepper and add small pieces of raspberries on top. Arrange the second cake, again the cream cheese and raspberries, and cover the third final cake with a thin layer of cheese on both the surface and sides. Chill in the refrigerator for 30 minutes.