Biscuit base chocolate pie with creamy smooth centre and white chocolate drizzle topping.
For the base
200g Digestive Biscuits
75g Salted Butter
For the filling
300g Nutoka
100g Soft Cheese
75g Dark Chocolate
2 tsp Vanilla Essence
250ml Double Cream
For the frosting
100g Milk Chocolate
100ml Double Cream
50g White Chocolate
15ml Milk
50g Dark Chocolate
Bakeware
1 x 22cm Loose Bottom Fluted Tin
Pre-heat the oven to 200°C/Gas Mark 6.
In a food processor, blitz the biscuits to fine crumbs. Melt the butter and mix together with the biscuit crumbs. Push the mixture into the tin, covering the bottom and up the sides, and put in the fridge to chill for 15 minutes, then bake in the oven for 20 minutes. Once baked, remove and allow to cool.
To make the filling, break up the dark chocolate and put in a heatproof bowl. Place the heatproof bowl over a pan of simmering water, making sure the bottom does not touch the water. Add the double cream to the bowl and stir well until you have a thick dark sauce. Take the bowl off the pan, add the nutoka, soft cheese and the vanilla essence and mix well. Pour into the crumb base and put in the fridge.
To make the frosting, put the milk chocolate and the cream in a bowl and melt as you did with the dark chocolate, then spoon over the nutoka filling. Melt the white chocolate with the milk and drizzle over. Grate the dark chocolate and sprinkle over, then chill for 30 minutes.
