Several weeks ago my husband made Choc Ripple Cake. As he was eating it he literally groaned and said, "I love Choc Ripple Cake," to which I responded, "We've been together for ten years and you never mentioned that!"
So, for his birthday I decided to combine his two most desired desserts - Cheesecake and Chocolate Ripple Cake - and ended up with this recipe and I have to say...it is just soooooo good.
Ingredients 500g Cream cheese, softened
Two packets of Chocolate Ripple Biscuits or similar
3/4 cup Castor sugar
100g Unsalted butter
2 tsp edible gelatine powder
220g white cooking chocolate
1 cup cream, lightly whipped
Put 1 packet of biscuits into a zip-lock bag and smash with a rolling pin until it resembles chocolate dirt (or what your kids leave across the carpet).
Melt the butter in the microwave and mix it through the biscuit crumbs until it resembles chocolate mud.
Spoon the mixture into a lightly greased 22cm spring-form cake tin. Cover with a piece of baking paper and use your hands to press the mixture into a firm base. Put in the fridge.
Dissolve the gelatine in 1/4 of a cup of boiling water and let cool.
Put the cream cheese and sugar into a large bowl and beat with an electric mixer until fluffy.
Stir in the gelatine until smooth.
Put the chocolate in a microwave-safe dish and zap for 50 - 60 seconds. Stir the chocolate until it melts completely.
Fold the chocolate and cream into the cream cheese mixture until well combined.
Break ten of the remaining biscuits into quarters and drop into the cream cheese mixture. Fold into the mixture.
Pour the cake mixture over the prepared base. Bang the tin to knock out any air bubbles and smooth the top with the back of a wet metal spoon. Put in the fridge for three hours or until set.
Once the cake has set, run a knife around the inside edge of the tin to loosen the cake. Release the spring and lift off the tin. Serve and enjoy the praise.