INGREDIENTS
250g packet plain biscuits
100g butter, melted
1 tablespoon caster sugar
11/2 teaspoons powdered gelatine
500g milk cooking chocolate, chopped
500g cream cheese
395g tin condensed milk
1 cup (250ml) thickened cream, whipped
100g butter, melted
1 tablespoon caster sugar
11/2 teaspoons powdered gelatine
500g milk cooking chocolate, chopped
500g cream cheese
395g tin condensed milk
1 cup (250ml) thickened cream, whipped
METHOD
1. Process biscuits to a rough crumb, similar to breadcrumbs. Add the butter and sugar and mix well. Press firmly into the base of a 26cm springform cake tin and refrigerate.
2. Sprinkle the gelatine over 2/3 cup (165ml) lukewarm water, and stir until dissolved.
3. Place the chocolate into a glass bowl and stand over a pot of barely simmering water. Stir until the chocolate is just melted, and remove from the heat. (Alternatively, microwave on High for 1 minute, stir, microwave 1 further minute and stir again.)
4. In the bowl of an electric mixer, beat the cream cheese and melted chocolate until light and fluffy. With the mixer running, pour in the condensed milk. Remove the bowl from the mixer and stir through the gelatine mixture, then fold through the whipped cream. Pour into the springform pan. Refrigerate for several hours (preferably overnight) until set.
2. Sprinkle the gelatine over 2/3 cup (165ml) lukewarm water, and stir until dissolved.
3. Place the chocolate into a glass bowl and stand over a pot of barely simmering water. Stir until the chocolate is just melted, and remove from the heat. (Alternatively, microwave on High for 1 minute, stir, microwave 1 further minute and stir again.)
4. In the bowl of an electric mixer, beat the cream cheese and melted chocolate until light and fluffy. With the mixer running, pour in the condensed milk. Remove the bowl from the mixer and stir through the gelatine mixture, then fold through the whipped cream. Pour into the springform pan. Refrigerate for several hours (preferably overnight) until set.
