What’s not to love…
This recipe appears in a book by wonderful Jo Ann Shirley printed in 1978.
2 cups crushed chocolate biscuits (we use chocolate ripple)
1/4 tsp nutmeg
125ml melted butter
185g dark chocolate
500g cream cheese
3/4 cup caster sugar
1 tbsp cocoa
1.5 tsp vanilla essence
1 cup sour cream
1/2 cup cream
Preheat oven — 150ºC.
Mixed crushed biscuits, nutmeg & melted butter. Firmly press on the bottom of a 23cm spring form tin.
Melt the chocolate (over hot water).
Beat the sugar into the cream cheese until smooth.
Add eggs one at a time, beating well.
Mix in the melted chocolate, cocoa, vanilla essence & sour cream.
Beat the cream then fold in to the chocolate mixture.
Pour into the prepared crust and bake for about an hour…
Turn off the heat, leave in the oven with door closed fro 30 mins.
Open the door and leave the cake until it’s cool.
Serve sprinkled with grated chocolate.