Ingredients
- 125g unsalted butter, plus extra for the tin
- 300g gingernut biscuits, finely crushed
- 200g Dark Chocolate 70%
- 100g orange dark chocolate
- 250g mascarpone
- 280g full-fat soft cheese
- 50g icing sugar
- 1 tbsp cocoa powder
- 150ml double cream
- thinly sliced orange peel, to serve
Method
- Butter and line the base of a 20cm springform cake tin. Melt the butter and combine with the crushed gingernuts.
- Press the mixture down well into the tin using the back of a spoon to create and even base layer, then chill in the fridge while you prepare the topping.
- Break the chocolate into a heatproof bowl and melt gently over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl). Set aside and allow to cool slightly.
- Combine the mascarpone, soft cheese, icing sugar and cocoa powder in another bowl, then slowly drizzle in the chocolate, stirring to combine.
- Whip the cream until just thickened and then fold into the chocolate mix.
- Spoon on top of the base, smoothing out with a spatula before returning to the fridge for at least 6 hours to set.
- Scatter over the orange zest to serve.