Chocolate fix

Here's this week's chocolate recipe. Enjoy!

Marble Cheesecake

180g plain chocolate biscuits, crushed in the food processor
90g butter, melted
500g cream cheese
400g can sweetened condensed milk
200g white cooking chocolate, melted
300ml thick cream
1 tablespoon gelatine
1/4 cup Cointreau, warmed
100g dark cooking chocolate, melted

Mix the biscuit crumbs and the butter (it has to be real butter, I'm afraid - if you use any other sort of spread, the base will fall apart and Ford forbid that that should happen). Press into the bottom of a greased 23cm springform tin and refrigerate until firm.

Beat the cream cheese and condensed milk with electric beaters until smooth. Beat in the melted white chocolate and then the cream. Add the gelatine to the Cointreau and stir with a fork until dissolved (zap it in the microwave for a few seconds if it is too cool). Beat in the gelatine and Cointreau and spread the mixture over the crumbs.

Drizzle the dark chocolate over the top and swirl it through using a fork or a skewer to create the marble look. You have to be quick, because the chocolate starts to set when it hits the cheesecake mixture. Refrigerate overnight. Serves 8-10.

If you're feeling tricky, you could reverse things and use 200g of dark chocolate in the mix and 100g of white chocolate on top. If you don't have any Cointreau, replace it with water. And if you want to look like a real clever clogs, serve the cheesecake with chocolate-dipped strawberries.