Four layers of chocolate heaven – a crisp biscuit base topped with rich cheesecake, oozing sauce and giant curls – this death by chocolate cheesecake is sooo good! chocolate-cake


Short cut tip: top with chunks of Flake instead of curls


SERVES 16 PREP 50 MINS plus cooling and chilling
COOK 1hr 15 MINS

What you need to do:

175g digestive biscuits, finely crushed
25g dark cocoa powder
40g caster sugar
75g unsalted butter, melted

525g full fat soft cheese
175ml double cream
1tbsp Madagascan Vanilla Bean Paste (we used Dr Oetker)
2 x 150g bars Fine Cook’s 72% Extra Dark Chocolate, melted
4 medium eggs, beaten
115g caster sugar

100g Fine Cooks’ 72% Extra Dark Chocolate (we used Dr Oetker)
50g unsalted butter
Chocolate curls

What you need to do:

  • Heat oven to 180C/gas 4. Grease a 20cm spring-form cake tin and line base with baking paper. Wrap outside of tin with foil to waterproof.
  • Combine the biscuits, cocoa, sugar and melted butter. Press into tin base and chill.
  • For the filling, mix together cheese, cream and vanilla. Mix in the melted chocolate then gradually beat in the eggs and sugar. Spoon over biscuit base. Put in a roasting tin, pour around boiling water to half-fill. Bake for 1 hour until just firm. Cool for 30 mins in the turned off oven with the door ajar.
  • Cool completely and chill for at least 3 hours.
  • For the topping, melt the chocolate with the butter and 1tbsp water in a heatproof bowl over a pan of simmering water until smooth. Leave for 20 mins to thicken slightly.
  • Spoon the sauce over the cheesecake allowing it to drip down the sides. Pile chocolate curls on the top.

Per serving: 440cals, 31g fat, 18g sat fat, 33g carbs