So this is really really good. The recipe is based on one from a cookbook Elena has. The original recipe puts sugar in, but to be honest you really don't need it so we didn't bother (and kind of forgot). If you are doing a nice supper or just fancy something to nibble on in these long post exam days then this could be your solution...! Enjoy.
Ingredients
Method
Melt the butter in a pan over a low heat (don't let it 'boil'). Crush the digestives with the end of a rolling pin so that it's all crumbly. Add the biscuits to the butter and mix around until it's all absorbed. Now pop the biscuits in a round baking tin (preferably one with a removable bottom) and press it down with the back of a spoon - you want the base to be solid. Put to one side.
Now pop the cream cheese in a bowl and spoon in the chocolate spread. Beat with a whizzer until it is all smooth and lovely. Graze in the orange zest and beat a bit more.
Scoop the chocolate mix on top of the biscuit base - spreading it evenly with a knife - then cover it with cling film and chuck it in the fridge for a good few hours. I left mine overnight and it was gorgeous for lunch the following day; having said this I reckon about 4 hours would be enough.
When it comes to cutting it, the base is pretty solid so use a sharp knife and try and get underneath it with a broad bladed knife. #TopTip
- 250g dark chocolate digestives
- 100g butter, melted
- 300g cream cheese
- 4 pudding spoons of plain chocolate spread
- Zest of about 3/4 of an orange
Method
Melt the butter in a pan over a low heat (don't let it 'boil'). Crush the digestives with the end of a rolling pin so that it's all crumbly. Add the biscuits to the butter and mix around until it's all absorbed. Now pop the biscuits in a round baking tin (preferably one with a removable bottom) and press it down with the back of a spoon - you want the base to be solid. Put to one side.
Now pop the cream cheese in a bowl and spoon in the chocolate spread. Beat with a whizzer until it is all smooth and lovely. Graze in the orange zest and beat a bit more.
Scoop the chocolate mix on top of the biscuit base - spreading it evenly with a knife - then cover it with cling film and chuck it in the fridge for a good few hours. I left mine overnight and it was gorgeous for lunch the following day; having said this I reckon about 4 hours would be enough.
When it comes to cutting it, the base is pretty solid so use a sharp knife and try and get underneath it with a broad bladed knife. #TopTip
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