750ml Rice Krispies (puffed rice cereal) 250ml peanut butter, I like the crunchy 125ml maple syrup 250g chocolate, chopped 60ml butter, cubed
Line a 200cm x 200cm baking tin with baking paper. Add the Rice Krispies to a large mixing bowl and set aside. Add the peanut butter, syrup, chocolate and butter to a saucepan and place over a very low heat until melted. Remove from the heat and stir through. Pour this mixture over the Rice Krispies and mix until well combined. Spoon into the prepared baking tin, level it out and refrigerate for one hour. Cut into bars.
For the base: Place the biscuits in a food processor and process to a fine crumb. Spoon the biscuit crumbs into a mixing bowl and add the sugar and melted butter. Mix together until it resembles wet sand. Spoon the mixture into a 23cm loose-bottom cake tin and press evenly over the base. Place in the refrigerator.
For the mousse-cheesecake: Preheat your oven to 150℃. Place the chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt until completely smooth. Add the cream cheese, chocolate, cocoa powder and sugar to a mixing bowl and whisk with an electric mixer until incorporated. Add the vanilla and eggs and whisk until the mixture is smooth and glossy. Set aside. Add the cream to another mixing bowl and sift the icing sugar into the bowl. Whisk until the cream develops a mousse-y texture and soft peaks form. Fold the cream into the cream cheese mixture – do this in 3-4 batches. Fold until just incorporated. Pour the cheesecake mixture into the cake tin with the biscuit base. Smooth the top and give the cake tin a jiggle to let out any air bubbles. Place the cake tin soon top of a sheet of aluminium foil and fold the foil up the sides on the outside of the tin. Place the cake tin into a roasting pan and fill the pan with 2,5cm of hot water. Bake the cake for 70 minutes. Check and refill the water in the roasting tin every 20 or so during baking. Remove the cheesecake from the oven and immediately run a sharp knife around the outside of the cake to release it from the tin. Allow the cheesecake to cool completely before removing the tin ring.
For the ganache: Add the cream to a small saucepan and warm it. Remove from the heat, add the chocolate and stir until the chocolate has melted and the mixture is smooth. Set the cheesecake on a wire cooling rack, inside a baking sheet and pour the ganache over the cake. Refrigerate for 30 minutes before serving.
This is an old favourite which most of us have eaten in one form or the other. The addition of the chocolate layer on top adds a creaminess and turns a kids-party-favourite into an adult snack! Keeps well in a sealed container at room temperature.
2 X 200g packets plain biscuits 250g butter 60ml condensed milk 30ml golden syrup 45ml cocoa powder, sifted 30 sugar 160g dark chocolate; I used De Villiers Dark Chocolate, Intense 160g white chocolate; I used De Villiers White Chocolate, Raspberry, Vanilla and Almonds
Line two 20cm X 20cm baking tins with baking paper. Put the biscuits into a plastic bag and crush them with a rolling pin. Pour the biscuit pieces into a large mixing bowl. Add the butter, condensed milk, syrup, cocoa powder and sugar to a small saucepan and melt together over a low heat. Stir the mixture until completely smooth and amalgamated. Pour the runny mixture onto the biscuit pieces and mix well, making sure that all the pieces are covered in it. Divide the mixture between the two prepared baking tins and smooth the top with the back of a spoon. Press down to compact the mixture. Refrigerate for 10 minutes. Chop the dark chocolate into small pieces and add it to a heatproof bowl that sits on a saucepan of simmering water. Stir every now and then until the chocolate is melted. Pour onto one of the baking tins with brownies. Repeat the process with the white chocolate and pour over the other batch of brownies. If you want to prettify the brownies with edible flowers, now is the time! Place the two baking tins in the refrigerator for 30 minutes. Slice before serving.
My Whisk and I 