1 cup finely ground chocolate wafer. (any flavour)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
120g semisweet chocolate (50 to 60 percent cacao), finely chopped
240g cream cheese, room temperature
1 1/2 cups sugar
Pinch of coarse salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/2 cup smooth peanut butter
120g dark chocolate (61 percent to 75 percent cacao), finely chopped (3/4 cup)
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon full cream milk
2 teaspoons of light corn syrup
Crust: Preheat oven to 160 degrees (cool oven). Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into the other half. Ladle 1 cup peanut butter filling into centre of the crust, and tap the pan gently on the counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until each filling is used.
Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in centre, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight.
Topping: Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.
Before demoulding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.
HOST AN EXPERIENCE
Take the journey with us and indulge your senses with our various experiences, ranging from food and wine pairings, whiskey and chocolate tastings and you can even learn how to make your very own truffles.
SAVOUR THE MEMORIES WITH THESE
Our gift boxes do not contain any glasses.
If you would like to add any glasses o your experience as gifts,
please have a look at our catalogue, make your choice and we
will add them to the box.
Create a VIP experience by adding a delicious chocolate gift
box. Whether you’re looking for something small and delicate
or if you have something special in mind, please get in touch
with us. Our team can make some lovely suggestions.
No need to be concerned about feeding everyone,
you can order each guest one of our amazing grazing boxes
filled with cheeses, cold meats, a selection of fruits and some
delicious treats for those with a sweet tooth.