Simon Rimmer double chocolate cheesecake recipe

Celeb chef Simon Rimmer suggests this delicious, creamy cake as a picnic treat. It won't last long....

Ingredients

• 125gbourbon biscuits
• 125g pecan, almond and raisin mix
• 125g melted butter
• 900g full-fat cream cheese
• 200g 70% cocoa solid chocolate
• 75g cocoa powder
• 6 eggs
• 150g golden caster sugar
• 225g 70% cocoa solid chocolate
• 250ml double cream
• 25g butter

To serve

• Cocoa powder and grated chocolate
• Clotted cream

Method

1. Crush the bourbon biscuits and add the butter,mix in the cereal. Press into a 225mm spring-sided tin.
2. Place the 200g of chocolate in a bowl over barely simmering water (make sure the water doesn't touch the bottom of the bowl) until melted.
3. Pulse the cheese and sugar in a processor until smooth.
4. Add the eggs, then the cocoa and chocolate.
5. Spoon onto the base and cook at 175°C (350°F, gas mark 4) for about 1 hr until springy to the touch. Allow to cool before turning out and topping with big chopped or grated bits of chocolate and dusting with cocoa.
6. Make a sauce by melting the chocolate and cream over another bowl, when melted whisk in the butter. Serve the sauce immediately as it won't re-heat.
7. Serve a slab of this in the middle of a massive white plate with a big spoonful of sauce, a dollop of clotted cream and dust the edge with cocoa, then wait for the magic to work!