Truly delectable and decedent. But also deeeeeeelicious…
For about 12 portions you need:
900g cream cheese
190g vanilla sugar
1 tsp vanilla extract
200g dark chocolate, bashed to smithereens
300g dark chocolate digestive biscuits
2 tbsp cocoa powder
100g butter, melted
Begin by melting the chocolate in a double boiler. Meanwhile smash the biscuits into powder (use a food processor!) and then add the cocoa powder and melted butter. Tip this into a lined, 23cm springform tin. Place in the fridge to chill for a bit whilst you make the filling.
Mix together the cream cheese, sugar and vanilla. Add the eggs and melted chocolate and then pour into the prepared tin. Cook at 190 degrees for between 45-90 mins till set. It should wobble in the middle but be set on the outside when it’s done. Serve in small portions!
This recipe is from the Hummingbird Bakery cookbook.