Ingredients

• 150g Biscuits
• 300g Dark Chocolate
• 60g Butter
• 240g Cream Cheese
• 200g Condensed Milk
• 2 tablespoons Vanilla Extract
• 3 Eggs
• 250g Whipping Cream
• 200g Dulce De Leche
• 2 tablespoons Cocoa Powder

Tools

• Oven
• Parchment paper
• Cooking Chef XL
• Cooking chef xl bowl
• Springform pan - 8 x 2.5"
• Medium bowl

Method

1. Grease and flour a clean springform pan
2. Line with parchment paper
3. Pre-heat oven - 160°C
4. Attach the Creaming Beater
5. Add butter to the Cooking Chef XL Bowl
6. Lift the Cooking Chef head and fit the heat shield
7. Cook with splashguard fitted - 3 min, 60°C, Stir 1
8. Then add biscuits to the Cooking Chef XL Bowl
9. Mix with splashguard fitted - 30 sec, Speed Min
10. Transfer biscuits to springform pan
11. Spread until level
12. Press firmly
13. Clean Cooking Chef bowl
14. Attach the Creaming Beater
15. Add dark chocolate to the Cooking Chef XL Bowl
16. Cook with splashguard fitted - 10 min, 60°C, Stir 1
17. Transfer chocolate to medium bowl
18. Clean Cooking Chef bowl
19. Attach the Creaming Beater
20. Add cream cheese, condensed milk and vanilla extract to the Cooking Chef XL Bowl
21. Mix with splashguard fitted - 1 min, Stir 4
22. Then add egg to the Cooking Chef XL Bowl
23. Transfer chocolate to Cooking Chef XL Bowl
24. Mix with splashguard fitted - 2 min, Speed 1
25. Transfer chocolate mixture to springform pan
26. Bake - 1 hr, 160°C
27. Once baked, switch the oven off and leave the tin to cool
28. Let cool completely
29. Clean Cooking Chef bowl
30. Attach the Whisk
31. Add whipping cream, dulce de leche and cocoa powder to the Cooking Chef XL Bowl
32. Whisk with splashguard fitted - 1 min, Speed 4
33. Transfer content of Cooking Chef XL Bowl to springform pan
34. Spread until level
35. Chill in fridge until set
36. Serve

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