Ingredients
- 200 g of granulated sugar
- 70 g of caster sugar
- 180 g of oaty biscuits, pulsed into crumbs
- 190 g of butter (90g for the base + 100g for the salted caramel))
- 1 tbsp of sea salt flakes
- 400 ml of whipping cream
- 100 g of double cream
- 300 g of light soft cheese
- 200 g of plain chocolate
Method
Step 1
Pulse the biscuits into fine crumbs in a food processor, or crush in a plastic bag with a rolling pin. Melt 90g of the butter and stir in the crumbs. Mix well then press into the base of a 23cm non-stick, loose-bottomed cake tin. Chill in the fridge.Step 2
To make the salted caramel, cook the sugar in a large non-stick pan over a low heat until it dissolves into a pale golden syrup.Step 3
Beat in the rest of the butter (you should have 100g left) a cube at a time and slowly add the cream in a thin stream, whisking well. Remove from the heat, beat in the salt and pour into a heatproof dish.Step 4
Cool, then chill for 2 hours to thicken.Step 5
Beat for two minutes, then spoon two thirds over the biscuit base and return to the fridge.Step 6
To make the chocolate mixture, beat together the soft cheese and caster sugar. Whip the cream until it forms soft peaks and whisk into the soft cheese.Step 7
Melt the chocolate in a pan over a bowl of simmering water until smooth and glossy, then pour into the cream cheese mixture. Keep whisking on a slow speed until everything combines and you have a smooth, thick mixture.Step 8
Spoon the chocolate mixture over the caramel layer and level the top. Chill for 2 hours. You might want to decorate with mini eggs like we have.