A delightful creation of velvety satiny mocha filling on a thin complimentary crust of chocolate wafer or chocolate digestive biscuit crumbs. A dessert which may be made well in advance to prevent a rush of activities for special occasion cooking.
6 chocolate digestive biscuits
30 ml melted butter or margarine
200 g dark chocolate
15 ml espresso or strong black coffee
7.5 ml vanilla essence
250 g creamed cottage cheese
1 x 397 g tin full cream sweetened condensed milk
125 ml cream
Biscuit crumb topping
3 chocolate digestive biscuits
125 ml cream
5 ml sugar
2 drops vanilla essence
chocolate shavings or curls
melted chocolate or chocolate sauce in a tube to decorate plates
- Line the base of a 200 22 cm spring form or loose-bottomed cake tin with a double layer of lightweight aluminium foil, allowing it to extend over the sides.
- Chop the biscuits for the crust in a food processor or crush finely with a rolling pin and stir together the biscuit crumbs and melted butter.
- Sprinkle into the prepared tin or dish and press evenly onto the base.
- Bake at 180ºC for 10 minutes until the crust is set.
- Break the chocolate into a glass bowl, cover and microwave on MEDIUM for 1 – 2 minutes or until softened if tested with the tip of a teaspoon.
- Beat together the creamed cottage cheese and condensed milk well.
- Add a spoonful of the mixture to the chocolate and mix.
- Add the chocolate to the mixing bowl and beat very well to combine.
- Beat in the coffee and vanilla.
- Beat the cream until stiff and fold into the chocolate mixture until blended.
- Pour the filling into the prepared pan and smooth the top. Cover with cling wrap and freeze overnight or at least 8 hours until quite firm.
- Chop the biscuits for the crumb topping to finish the cake and store in a small container.
- Give one quick wipe with a warm damp cloth around the sides of the cake tin or glass dish to release the cake.
- Undo the clasp if a spring form tin was used or lift out the cake with the aid of the base or the loaf with foil.
- Place the frozen cake onto waxed paper, coat the sides with crumbs by pressing it onto the sides with the palms of the hands.
- Sprinkle the remaining crumbs over the top and return to the freezer for at least an hour.
- Place into a suitable airtight container and keep frozen until ready to serve.Beat the cream with the sugar and vanilla until stiff and spoon into a piping bag with a small rosette nozzle.
- Decorate the round cake with cream rosettes and finish with a chocolate coffee bean, chocolate shavings or curls.
- Decorate the loaf cake with rows of piped cream before slicing or decorate the slices with rosettes of cream, chocolate coffee beans, curls or shavings.
- Lift the frozen cake off the foil and place onto a serving platter – white looks great. Using the melted chocolate or commercial chocolate sauce, make a zig-zag pattern onto each individual serving plate.
- Cut the cake into neat wedges and place onto the zig-zag chocolate sauce pattern to serve.
10 – 12 servings.