UPSIDE-DOWN CHOCOLATE AND COFFEE TART
Prep time 10 mins Refrigeration time about 4 hours Makes 1 tart
200g packet chocolate and coconut biscuits 100g butter, melted 1 tbsp gelatin 2 tbsp water 4 egg yolks 210g caster sugar 4 tbsp very strong coffee 750g tub plain cottage cheese 2 tsp vanilla essence 120ml cocoa 100g dark chocolate chips Dark chocolate sauce of your choice
Place biscuits in a food processor and pulse on high until it has a breadcrumb-like texture. Add butter and mix until it forms a moist mixture. Line the bottom of a 20cm x 14cm loaf tin with cling film, ensuring the film hangs over the sides of the pan. Spray the cling film with non-stick cooking spray. Line the base and sides with the biscuit mixture.
Sprinkle gelatin over water and leave until spongy. Place egg yolks, caster sugar and coffee in the bowl of an electric mixer and whisk on high until light and frothy. Add cottage cheese one spoonful at a time while the mixer is running, until it becomes thick and frothy. Add vanilla and cocoa.
Melt gelatin in microwave for a few seconds and add to the cottage cheese mixture. Mix. Spoon half the mixture on to the crust and spread evenly. Sprinkle chocolate chips over the mixture. Spoon rest of the mixture into tin and spread evenly. Refrigerate for 4 hours or until set.
Turn out on to a serving plate and remove cling film. Slice and serve cold with chocolate sauce.