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Method Prep:1hr › Extra time:2hr chilling › Ready in:3hr
Melt the butter gently. Whilst melting, finely crush the digestive biscuits. Mix together; stir in cocoa powder, if using. Press firmly into flan or cake tin. Leave in fridge to chill whilst preparing topping.
Beat the cream cheese and sugar together. Divide into two bowls.
Add half of the cream cheese and sugar mix to the Camp Coffee and blend well. Pour over the biscuit base and put back into the fridge whilst preparing next step.
Whip the cream (if using double cream, it will not form peaks but will thicken). Whilst whipping the cream, melt the chocolate. Allow chocolate to cool slightly, then mix together with the remaining half of the cream cheese mixture; blend well. Pour on top of coffee layer and refrigerate again.
Should be set after one hour, but better to leave 2 hours or overnight. Enjoy!
Add cocoa powder to the base mix if you want a darker, more bitter, dark chocolate taste to the biscuit base. Alternatively use Oreo® cookies instead of digestives for the same effect.
This is a very easy recipe but the instruction to `pour` the chocolate mixture over the coffee layer is wildly optimistic! Mine ended up more like a ganache consistency and getting it to take the form of an even layer involved a series of incentives that surprised my children and the result was more marbled than I would have preferred. However, the cream top layer did a good job of hiding its imperfections and I'm sure the taste was unaffected. - 21 Sep 2014