Cadbury Dairy Milk Black Forest Chocolate Bar (220g)

Product Information

BEAT the PHILLY and extra 2 tablespoons caster sugar with an electric mixer until just smooth. Add the gelatine and chocolate and mix until combined then fold through the whipped cream, drained cherries and grated chocolate.

USE a skewer or fork to dip each of the balls into the chocolate to cover. Drain off excess chocolate then place on a baking paper lined tray. Decorate with sprinkles if desired or place into paper cases. Allow the chocolate to set at room temperature first, then refrigerate until firm. Store in an airtight container, refrigerated, until required.This is the one – absolutely no doubt about it! Trust me I have done the research in the kitchen for this one! I have other recipes that I will share in time but none compare to this one in terms of flavour, texture and being a hit wherever we take it! MICROWAVE the chocolate and oil in a plastic microwave proof bowl on 50% power in 20 second increments; stir the chocolate between each burst. You will need 2 or 3 x 20 second bursts, then 1 or 2 x 10 second bursts. Microwave the chocolate until about 75% of it has melted. The rest will melt as you stir it due to residual heat. COMBINE the water, sugar, butter, cocoa and bicarbonate of soda in a saucepan and warm, but do not boil, stirring until the sugar has dissolved and the butter has melted. Transfer mixture to a bowl and cool for 30 minutes. Beat In the eggs and vanilla then stir in the flour and mix well. Pour into a greased and lined 24cm round cake pan. Using an electric mixer cream butter and sugar until pale & creamy. Add the cocoa and continue to beat for 3-5 minutes until creamy. USE a large serrated knife to split the cake in half horizontally. Brush the cut sides of the cake with kirsch. Place a cake layer, kirsch side up in a paper lined 24cm round springform pan. Spread the cheesecake mixture evenly over the cake then top with remaining cake layer, kirsch side down. Chill for 4 hours or overnight.

COMBINE the reserved cherry liquid and remaining sugar in a saucepan and bring to the boil, stirring occasionally until the sugar has dissolved. Simmer until reduced by half. Chill. Cut into squares. Just before serving, dust with icing sugar. Store in an airtight container for up to 4 days. STAND cheesecake at room temperature for 30 minutes before serving. Slice and serve with a drizzle of cherry sauce. Serve immediately.