If you’re me, who’s too lazy at calculating portions every time I got big orders, you could end up with a lot of leftover batters, sauce, etc. Last week, after a crazy day of baking lots chocolate cupcakes, I ended up with a whole  bowl of double chocolate chip batter. What to do, what to do? Well, I happened to have lots of grated cheese leftover from baking lasagna. Chocolate and cheese, perfect!!! Cut things short, here’s the recipe…

Ingredients :

• 1/2 recipe of double chocolate chip batter from this post.
• 1 cup of grated cheddar cheese.
• 1/2 cup of sweet condensed milk.

That’s about it. Oh wait… yes, the directions.. 🙂

Directions :

1. grease your round 9-10 inch (3 inch high) spring form pan and then line with cookie sheets.
2. preheat oven to 180 celcius degrees.
3. Do everything on this post, but stop right before the actual baking part.
4. mix the cheese and condensed milk. Spread the mixture on the bottom part of the pan.
5. pour the chocolate batter on top of it.
6. bake for 25-30 minutes.
7. Cool in the pans for 10 minutes then invert onto a serving dish. NOT COOLING RACK, or else you get messy!! Go straight to serving dish.
8. you will see the milk has moistened the cake nicely.