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
- To serve
- Cocoa powder and grated chocolate
- Clotted cream
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!
Top tip for making Simon Rimmer double chocolate cheesecake
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.