Simon Rimmer double chocolate cheesecake
Celeb chef Simon Rimmer suggests this delicious, creamy cake as a picnic treat. It won't last long....
- 125gbourbon biscuits
- 125g pecan, almond and raisin mix
- 125g melted butter
- 900g full-fat cream cheese
- 200g 70% cocoa solid chocolate
- 75g cocoa powder
- 6 eggs
- 150g golden caster sugar
- 225g 70% cocoa solid chocolate
- 250ml double cream
- 25g butter
- Cocoa powder and grated chocolate
- Clotted cream
Geraldine Chapman, 42, from Monmouth says to melt chocolate quickly and easily, place it in a metal bowl and put in the oven at the lowest possible temperature. Close the door and turn the oven off after about 5 mins. In about 10 mins, the chocolate should have melted.
- Crush the bourbon biscuits and add the butter,mix in the cereal. Press into a 225mm spring-sided tin.
- Place the 200g of chocolate in a bowl over barely simmering water (make sure the water doesn't touch the bottom of the bowl) until melted.
- Pulse the cheese and sugar in a processor until smooth.
- Add the eggs, then the cocoa and chocolate.
- Spoon onto the base and cook at 175°C (350°F, gas mark 4) for about 1 hr until springy to the touch. Allow to cool before turning out and topping with big chopped or grated bits of chocolate and dusting with cocoa.
- Make a sauce by melting the chocolate and cream over another bowl, when melted whisk in the butter. Serve the sauce immediately as it won't re-heat.
- Serve a slab of this in the middle of a massive white plate with a big spoonful of sauce, a dollop of clotted cream and dust the edge with cocoa, then wait for the magic to work!