I admit to being a little nervous about adding this recipe – it is rather rich, very very naughty and only for the serious chocoholics among us. The ingredients are not set in stone, have fun and change them if you prefer other things, but be warned it is high in calories! My daughter says it makes her teeth ache just looking at the recipe, can feel her bum getting larger with each mouthful and should come with a health warning. Small portions are definitely in order for this one.
Update – I decided to edit the recipe and remove some of the ingredients and replace with others. When we made this recipe, we scaled it down and just made an individual portion. I would advise others to do the same.
Crust
200 grams vanilla shortbread (or chocolate shortbread/chocolate chip cookies if you dare)
40 grams unsalted butter, melted
100 grams Green and Blacks dark milk chocolate, melted
Filling
200 grams Green and Black dark milk chocolate
600 grams cream cheese
150 ml double cream
150 ml Kendal Farms crème fraîche
Seeds of 1 vanilla pod
50 grams raisins – snipped in half
50 grams mini marshmallows, snipped in half
50 grams marzipan – snipped into small pieces
75 gram Cadbury´s Crunchie bar – chopped
50 gram natural glacé cherries – sliced
100 grams total – white and milk/dark chocolate buttons
50 grams hazelnut slivers
Decoration
60 grams Green and Blacks vanilla white chocolate – melted
- 22 cm spring form cake tin – line with clingfilm
Crust
- Put the shortbread into a strong plastic bag, crush with a rolling pin until fine. Transfer to a bowl, add the melted butter and mix until combined. Tip into the prepared tin, press down into the base and up the sides. Cover with clingfilm and chill for 30 minutes.
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, pour evenly over the crust, tilting the tin (or use a brush to spread out the chocolate), until the biscuits are evenly covered.
- Cover with the clingfilm, return to the fridge to set.
Filling
- Melt the chocolate in a heatproof bowl over a saucepan containing 3 cm of barely simmering water, leave to melt then remove from the heat and stir until smooth; leave to cool a little.
- Stir the mascarpone and cream cheese until smooth, fold in the melted chocolate.
- Whisk the cream and crème fraîche with the vanilla seeds (or vanilla extract/bean paste) until soft peaks form, stir into the chocolate mixture.
- Add the raisins, marshmallow, marzipan, Crunchie pieces, cherries, chocolate buttons and nuts – these ingredients are not “set in stone”, if you prefer other ingredients, just replace them.
- Spoon evenly over the base, smooth out the top with a palette knife, cover the tin with clingfilm and chill overnight.
- When ready to serve, melt the white chocolate and drizzle in a lattice pattern over the cheesecake.