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Like men and chocolate should be, this is seriously rich and indulgent. It looks terribly impressive, yet it’s oh, so simple to make.
The lowdown:
Getting it together:
Cooking it:
Oven set to:
Makes:
Gear needed:
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30 minutes
10 minutes plus 3 hours chilling – the cheesecake, not you.
180c/350f/Gas 4
Enough for 6 – yeah, right.
20 cm flan ring – it needs to be loose-bottomed or you’ll never get the dessert out.
Greaseproof paper |
What you need:
For the bottom bit:
170g
85g
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Chocolate digestive biscuits
Butter |
For the top bit:
250g
85g
2 tbsp
150ml
75g
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Mascarpone
Icing Sugar
Very strong instant coffee
Double cream
Dark chocolate
Cocoa powder |
Let’s go:
- Melt the butter and then crush the digestive biscuits. Mix the two together.
- Line the flan ring with greaseproof paper and then press the mixture into the base, flattening with the back of a metal spoon.
- Put in the oven for about 10 minutes – keep a close eye on it so that it doesn’t burn. Let the base cool.
- Mix 2 teaspoons of instant coffee with water to make up to 2 tablespoons. Allow to cool.
- Whip the double cream until it stands in peaks.
- Now beat together the mascarpone, icing sugar and coffee until smooth.
- Fold in the cream.
- Pile the mixture onto the biscuit base.
- Grate the dark chocolate and sprinkle it on top.
- Chill for at least 3 hours.
- When ready to eat, sift a light sprinkle of cocoa powder over the top.
- Delicious served with crème fraiche.
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