Prep time: 30 mins Chilling time: 4 hours Serves 4-6
70g chocolate-chip cookies, powdered 50g dark chocolate, melted 50g butter, melted FOR THE FILLING 100g white chocolate, broken into chunks 3 tsp gelatin powder 120g caster sugar 1 cup cream cheese, softened 1/2 tsp rose water essence 1 cup cream FOR THE TOPPING 2 tsp gelatin powder 1/2 cup strawberry purée 6 strawberries, sliced
1 Mix together powdered cookies, chocolate and butter in a blender until well combined. Line a 20 x 20cm cake tin with greaseproof paper and pour in mixture. Spread evenly and press it down. Refrigerate.
2 To prepare filling, melt white chocolate in a bainmarie. Remove from heat and leave to cool.
3 Put 3 tbsp water in a bowl, sprinkle gelatin over and allow to set. Microwave for 10 seconds or until gelatin has melted.
4 Beat together chocolate, sugar, cream cheese, rose water essence and cream in a bowl until well combined. Slowly add gelatin in a thin stream, stirring continuously. Pour over chilled base.
5 For topping, put 2 tbsp water in a bowl, sprinkle gelatin over and allow to set. Microwave for 10 seconds or until gelatin has melted.
6 Spoon strawberry purée into a bowl, stir in gelatin and pour mixture over chocolate base. Spread evenly and refrigerate until set, 4 hours.
7 Cut cake into desired shapes, garnish with strawberry slices and serve.