DOUBLE CHOCOLATE CHEESECAKE

BASE

375 grams gingernut biscuits

120 grams butter, melted

FILLING

350 grams dark chocolate (70% cocoa solids), roughly chopped

640 grams full-fat cream cheese, softened

180 grams caster sugar

45 grams soft brown sugar

¼ cup good-quality cocoa powder

4 large eggs, size 7, plus

2 egg yolks 150ml temperature

1 teaspoon cream, vanilla at room extract

HONEYCOMB

220 grams caster sugar

40 grams honey

1½ teaspoons baking soda

GANACHE

200 grams dark chocolate (50% cocoa solids), roughly chopped

250ml cream

35 grams butter, softened

TO SERVE

50 grams chocolate caramel pearls (optional)

EQUIPMENT: Grease a 20cm springform cake tin and line with baking paper. Grease and line a baking tray.

Preheat the oven to 160°C.

BASE: Place the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and process for a further 30 seconds. Press the crumb into base of the cake tin and refrigerate.

FILLING: Melt the chocolate in a heatproof bowl over a pot of simmering water; don’t let the base of the bowl touch the water. Remove from the heat and set aside. Place the cream cheese in a clean food processor and blitz until smooth. Add the sugars and cocoa and process for 2 minutes, or until well incorporated. Add the eggs, yolks, cream and vanilla and process until smooth. Scrape down sides of the processor, add the melted chocolate and blitz for 1 minute. Pour the filling into the cake tin and place in the oven. Bake for 50 minutes uncovered. Top with a sheet of tinfoil and bake for a further 20 minutes. It should still wobble slightly in the centre.

Leave the cheesecake in the oven for 15 minutes with the oven turned off and the door ajar, then place on a cooling rack. Once cold, cover and place in the fridge for 6 hours or overnight.

HONEYCOMB: Place the sugar, honey and 40ml water in a large pot over a low heat. Once the sugar has dissolved, increase the heat and bring to the boil. Cook for 8 minutes more, until the liquid reaches 145°C or is golden. Remove from the heat and sift in the baking soda. Mix quickly until well combined. Take care; the honeycomb will froth up. Immediately pour onto the lined baking

tray. Set aside to cool and harden. Break into pieces.

GANACHE: About 1 hour before serving, melt the chocolate in a heatproof bowl over a pot of simmering water – make sure the base of the bowl isn’t touching the water. Remove the bowl from heat and beat in the cream and butter. Set aside to cool.

TO SERVE: Remove the cheesecake from the tin and top with the cooled ganache. Decorate with

honeycomb and chocolate caramel pearls. SERVES 8-10