Ingredients
For the base:300 g. packet of dark chocolate digestive biscuits
80 g. butter, melted
For the chocolate layer:
500 g. milk chocolate, chopped
300 ml heavy cream
100 ml Tia Maria liqueur
For the cheesecake cream:
300 g. cream cheese
200 ml heavy cream
1 tsp. vanilla extract
1 orange, peeled
50 g. icing sugar
Cocoa powder and crushed coffee beans, for serving
How to:
Crush the biscuits as finely as possible in a food bag using a rolling pin or in a food processor and mix with the melted butter. Pour into the pan, spread evenly and refrigerate.
For the chocolate layer, place the chocolate, cream and liqueur in a bowl and melt over a bain-marie. Once the chocolate has melted, stir quickly and pour the mixture over the biscuit base. Refrigerate for at least 3 hours or until set.
When the chocolate layer has set, beat together the cream cheese, cream, vanilla, orange and sugar. Spread over the chocolate and swirl the mixture evenly. Refrigerate again for a few hours or overnight.
To serve, remove the dessert from the refrigerator, sift the cocoa and sprinkle with the crushed coffee beans.
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