There are some days when I’m really conscious of the fact that I am not a food photographer.
But then, who cares if the food photographs well when it tastes good?
This uber-chocolatey recipe is slightly reminiscent of a baked cheesecake, but tastes better than any baked cheesecake I’ve sampled…. not that I’ve sampled very many, admittedly, but you catch my drift.
The recipe is from the Green & Blacks chocolate cookbook – I’ve put the full recipe below, though actually used half quantities as it was only for five of us and it claimed to make 10 -12 slices.
If you don’t have a loose-bottomed cake tin, I’d advise using a square or rectangle and lining with greaseproof paper (with the excess hanging over the edges) so you can lift it out.
A food processor or blender is a big help to this recipe – if your’s, like mine, is buried in a cupboard then it’s worth hoiking it out as it’s useful both for the base and the filling.
225g digestive biscuits
80g dark chocolate, chopped
- Melt the chocolate and butter, either slowly in a microwave or over a pan of simmering water
- Pulse the biscuits in a food processor / blender until fine crumbs (or bash them with a rolling pin)
- Stir the crushed biscuits into the melted mixture
- Place in the fridge for 20-30 minutes while you make the main bit so that it hardens
180g chocolate (dark or dark/milk mix), chopped
180g dark muscovado sugar
180ml double cream
- Preheat oven to 180oC
- Melt the butter and chocolate together as before, and allow to cool slightly (to prevent the cream curdling)
- In the food processor, blend the sugar, cream, and eggs together.
- Once cool, add the melted mixture to the other ingredients and blend together again.
- Pour the filling over the base and cook for about 45 minutes in the oven until quite firm.
- Allow to cool and sieve some icing sugar over the top.