Decadent duo choc brownie cheesecake
Ingredients (1 cake)
| Amount | Measure | Name |
|---|---|---|
| 200.00 | g | Tennis biscuits |
| 80.00 | g | MARVELLO Full Fat Margerine |
| 300.00 | ml | MEADOWLAND Classique 10 x 1L |
| 100.00 | g | albany chocolate |
| 500.00 | g | CARTE D'OR Cheesecake 6 x 1kg |
| 400.00 | ml | Water |
| 300.00 | ml | MEADOWLAND Classique 10 x 1L |
| 100.00 | g | White Chocolate |
| 500.00 | g | CARTE D'OR Cheesecake 6 x 1kg |
| 400.00 | ml | Water |
| Chocolate Curls, garnish |
Preparation
1. Crush the biscuits and mix with melted Marvello. Spread the mixture onto the bottom of the spring tin and refrigerate until hard. (or bake the Carte D’Or Brownie in a round tin and use as a base, brush with coffee liqueur)
2. Heat the Meadowland in a saucepan and add the dark chocolate. Stir until melted and cool completely. Do the same with the milk chocolate and Meadowland.
3. Prepare the dark Cheesecake mixture by mixing the melted dark chocolate and meadowland with the cheesecake powder. Follow instructions on package.
4. Spoon the Cheesecake mixture into the spring tin on top of the crumb base. Put in the fridge to set while you prepare the white chocolate cheesecake. Follow the same steps as for the dark chocolate cheesecake. Spoon the white chocolate cheesecake mixture on top of the dark chocolate cheesecake and put in the fridge to set for 1 hour. 5. Garnish with Chocolate curls.
