Clean eaters and lovers of grains avert your eyes: this is filthy. But oh so delicious.
For the base:
150g dark chocolate digestive biscuits
75g melted butter
For the topping:
200g dark chocolate
700g cream cheese
225g caster sugar
1/2 teaspoon vanilla extract (the good stuff)
1 Preheat the oven to 160 and grease a 20cm loose bottomed tin whilst singing ‘loose bottomed tins you make the rockin world go round’ (optional).
2 Using a sandwich bag or bit of cling film for protection, bash the biscuits with a rolling pin until crumby. Combine with the melted butter and press into the base of the tin.
^^ Shameless new kitchen teaser shot. Not sorry.
3 Melt the chocolate in a bowl over a pan of simmering water and leave to cool.
4 Meanwhile beat the cream cheese until soft and fluffy.
5 Add in the sugar and beat to combine. Followed by the vanilla essence and the eggs – one at a time and mix in fully.
6 Artfully dollop about half of the mixture onto the base in separate little mounds.
7 Mix the chocolate into the remaining cream cheese mixture and equally artfully dollop into the gaps.
8 Bake for 30 minutes – it should still have a jolly good wobble in the centre – before turning off the oven and leaving it to cool fully.
9 Refrigerate overnight, serve it up to your favourites and those you’d like to be friends with. Done.
This is an adapted version of an already pretty brilliant Mary Berry recipe, I just dirtied it up a bit.