Delicious. Indulgent. Full of Love!
2x Mixing Bowls
1x 25cm Springform Cake Tin
1x Sandwich Bag
3 Tbs Lane’s BBQ Choc Sea Salt Caramel
250g Chop Ripple Biscuits
1 Pinch of Cinnamon
3x Blocks of 250g Cream Cheese
125g Sour Cream
3⁄4 Cup of White Sugar
3 tbs Vanilla Essence
3x Large Eggs
1⁄2 Cup Cocoa Powder (unsweetened)
Caramel Topping (good quality)
125g White Chocolate
1 Bar of Flake Chocolate
Take Sour Cream, Eggs and Cream Cheese out of the fridge and bring up to room temperature.
Preheat Oven/Smoker to 160c/320f.
Break down biscuit in food processor with Cinnamon, melt butter and add to biscuit.
Line Springform Tin with Baking Paper and push down biscuit base in the Tin.
Bake biscuit base for 10 minutes, take out and let it rest until cool.
Mix cream cheese, vanilla & sour cream together until smooth. Add cocoa powder, sugar and flour and mix.
Add eggs to mixture 1 by one. Be sure not to over work eggs as it can cause it to split.
Add more Lane’s BBQ Choc Sea Salt Caramel to mixture if you want more.
Place Cream Cheese Mixture on top of biscuit base and bake/smoke for 45 minutes or until set with slight wiggle in the middle.
Shut off oven and leave wedge in oven door to let it cool down slowly.
Once cake has cooled down, place in the fridge for min 4 hours. (recommended overnight)
Once set in fridge, melt white chocolate in microwave and poor slightly cooled mixture into one corner of a sandwich bag. Snip end of corner of sandwich bag and add decorate cake.
Smash flake on top and dress cake with Caramel topping.
Published by Daniel Barrington, Smoked Beyond Smoked.