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| Prep Time | 30 minutes |
| Cook Time | 0 minutes |
| Passive Time | 2 hours |
| Servings |
people
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Ingredients
- 50 g butter
- 80 g biscuits crushed (malt are good but doesn't really matter)
- 20 g white chocolate chips smashed
- 250 g Cream Cheese
- 100 g sugar
- 2 eggs
- 150 ml Cream
- 100 g dark chocolate
- 2 tsp powdered gelatine
- 1/4 cup water boiled
Ingredients
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Instructions
- Line the bottom of a springform tin with a circle of baking paper.
- Stick it down with some spray oil or melted butter.
- Melt 50g butter and add 80g crushed biscuits (malt are good, but doesn't really matter) and 20g smashed white chocolate chips.
- Press into the bottom of a springform tin and chill.
- It only needs about half hour, or you can stick it in the freezer for 10 minutes.
- Get a pottle of cream cheese (250g) and beat the crap out of it until smooth.
- Add 100g sugar and beat again.
- Separate two eggs, add the yolks to this mix and bash again. Whip up the egg whites in another bowl until soft peaks.
- In yet another bowl whip up 150ml cream
- Melt 100g dark chocolate. Mix your choccy in with the cream cheese/sugar mixture.
- Boil the jug and dissolve two heaped teaspoons powdered gelatine in about 1/4 cup water. All the gelatine MUST be dissolved otherwise A. you will end up with a sloppy mess or B. you'll get jelly-like lumps in your cake.
- Add more water if needs be, just make sure the granules are all gone.
- Add this mixture to the cheese/choccy/sugary gooeyness and mix well.
- Now you have beaten all the ingredients to smithereens and your arm is about to drop off from all the whisking, it's time to be gentle!
- Fold the egg whites into the cheese/choccy/sugary/gelly mixture carefully, try not to knock the air out. Once that is done, fold in the cream. Make sure all ingredients are combined.
- Dump this on top of your chilled base and stick back in the fridge. It's ready when you pick it up and tilt it and it stays in one place.
- Decorate top of cake with stuff. I like to grate some chocolate and use choc chips, but you can add nuts or whatever takes your fancy. Run a butter knife around the edge to loosen.
- Cut into big fat wedges and serve with more whipped cream (you've got half a pottle left, after all) or some berries if you want to be healthy or some ice-cream. Or all three.
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