Ingredients
Biscuit Base
- 7 oz (200 g) digestive biscuits, crushed
- 7 oz (200 g) digestive biscuits, crushed
- 2 tbsp good quality cocoa
- 4½ oz (125 g) butter
Filling
- 18 oz (500 g) cream cheese
- 4 oz (100 g) cream cheese
- 1 vanilla pod, seeds scraped out
- 3 free-range eggs
- 7 oz (200 g) good quality dark chocolate, 70% cocoa solids
- 5 fl oz (150 ml) double cream
- 1½ tbsp rum
- A handful of walnut halves
How to Make It
- Preheat the oven to 175°C (350°F/gas 4).
- Mix the crushed biscuit crumbs with the cocoa.
- Melt the butter and mix it with the crumbs, then press into the base of a springform cake tin (24 cm/9½ in diameter).
- Bake the base in the middle of the oven for about 7 minutes and let cool. Lower the oven temperature to 130°C (250°F/gas½).
- Beat together the cream cheese, sugar and seeds from a vanilla pod in a bowl until creamy.
- Mix in one egg at a time.
- Break the chocolate into pieces and melt in a bowl over a pan of boiling water (making sure the bowl doesn’t touch the surface of the water).
- Mix the melted chocolate, cream and rum into the mixture. Pour it over the base and garnish with whole walnuts.
- Bake the cake for 40 minutes. Leave to cool and serve warm or at refrigerator temperature.