The chocolate filling is basically a thick ganache that has been allowed to set in the fridge. It is so creamy and rich that even I couldn’t manage a huge slice...trust me, I tried!
The biscuit base is similar to the traditional cheesecake biscuit base but with a twist – the addition of golden syrup; this adds a sweet note and works well with the unsweetened ganache.
200g biscuits – hobnobs, digestives or shortbreads will all work
100g unsalted butter
1 tablespoon golden syrup or honey
200ml whipping cream, plus a further 200ml for whipping and piping on top
1 teaspoon vanilla extract
100g dark chocolate
100g milk chocolate