The first in an occasional series of much loved and reliable recipes from my international kitchen (meaning both international recipes and things that have been cooked across the world, little old internationalist moi).
It’s best to make this the day before you intend to serve it. It takes about 45 minutes to prepare everything up to the refrigeration stage. It is rich and indulgent, a bit fussy to make but well worth the effort.
250g plain chocolate biscuits, although choc chips & nicer choc bix add to the mix;
150 g butter, melted + 20g butter, extra;
2 tablespoons brown sugar
300 ml thickened cream – essential, otherwise you’ll be beating forever
50g milk chocolate, chopped finely
5 teaspoons gelatine
60ml (½ cup) water
2x250g packs of cream cheese, softened
½ cup (110g) caster sugar
3x 60g Mars bars, chopped finely
1. Blend or process biscuits until like fine breadcrumbs. Add butter and process until just combined – more butter is better than less, as is more mixture. Press mixture evenly over base and side of 20cm spring-form tin. Refrigerate for at least 30 mins
2. Meanwhile, combine brown sugar, extra butter and 2 tablespoons of cream in a small saucepan, stir over low heat until sugar dissolves – to make butterscotch sauce
3. Combine the chocolate and 2 more tablespoons of cream in another small saucepan and stir over low heat until chocolate has melted – chocolate sauce
4. Sprinkle gelatine over the water in a small heat-proof jug; stand jug in small saucepan of simmering water. Stir until the gelatine dissolves – cool for 5 minutes
5. Beat cheese and caster sugar in a medium bowl with electric mixer until smooth. Beat the remaining cream in a small bowl with electric mixer until soft peaks form.
6. Bring it all together by stirring the slightly warm gelatine mix into the cheese mix, add chopped Mars bars, fold in the beaten cream
7. Pour half of the cheese, cream and Mars bar mixture into the chilled crumb case.
8. Drizzle half of the butterscotch and chocolate sauces over the mix and using a skewer or sharp knife swirl the mixtures through to create a marble effect.
Repeat the process with the remaining cheese mix and sauces. Refrigerate for at least 4 hours, until set. Preferably overnight.
Serve chilled. Do not make portions too big as this is a very rich dessert. It’s a great way to complete a fine meal for a special occasion. Enjoy!