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Combine biscuit crumbs and butter in a bowl. Rub the ingredients together to form dough. Press dough over the base of a 24cm lose-bottom spring form tin. Chill for ½ hour.
Melt chocolate in a bowl over hot water. Set aside. Preheat the oven to a 160°C.
Beat the cheese, cocoa powder and Sweetened Condensed Milk using a hand mixer for 3 minutes or until it becomes smooth. Add the eggs and beat on low speed until well combined. Add melted chocolate with constant stirring then add the fresh cream and orange juice.
Pour the mixture over the prepared base and bake in a preheated oven for 1 hour or until firm by touching the surface. Cool for 10 minutes then run a sharp knife around the sides of the tin to loosen the cake’s edges.
Allow to cool in fridge for 2 hours. Meanwhile, whip the cream with orange juice in a bowl with hand mixture for 5-6 minutes or until cream is stiff remove from tin and spread the prepared cream on top and sprinkle with crushed pistachio and orange wedges over the top for decoration.
Per Portion of 300g
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