This absolute unit was originally made for a good friend of ours, the legend that is The BC (The Body Coach).
Ever since the beginning of Pleesecakes (all the way back in 2017) The BodyCoach has been giving us support and shoutouts like no mans business and really put the effort in getting the business off the ground. It seemed only fair that we named a Pleesecake after him (after all, he is Pleesecake family).
This one goes out to The BodyCoach, nice one Wicksy, here’s to cheesecakes and HIITS!
You’ll be needing a few bits and bobs for this banger:
20cm (8 inch) deep springform cake tin (pan)
Base: 360g (12 3/4oz) double chocolate digestive biscuits.
30g (2 tbsp) unsalted butter, melted.
15g (1/2oz) dark chocolate drops.
15g (1/2oz) milk chocolate drops.
Filling: 720g (1ib 9oz) cream cheese.
80g (generous 1/3 cup) caster (superfine) sugar.
400g (1 1/3 cups) chocolate hazelnut spread.
200ml (generous 3/4 cup) double (heavy) cream.
Edge: 10 1/2 Ferrero Rocher hazelnut chocolates.
Topping: 100g (3 1/2oz) dark chocolate.
100g (3 1/2oz) milk chocolate.
150ml (scant 2/3 cup) double (heavy) cream.
And a big old pile of chocolate treats.
Whizz the biscuits to a fine crumb in a food processor (or bang them into a sandwich bag and bash with a rolling pin). Add the melted butter and give it a solid stir, make sure that all the biscuit is nicely coated, then mix in the chocolate drops. Pour into the cake tin (pan) and press down gently and evenly to make your base. Level off the edges with the back of a spoon and place into a freezer for 15 minutes to firm it up.
Beat the cream cheese and sugar together. Add the chocolate hazelnut spread and mix together thoroughly. Whip the cream until you have stiff peaks and fold it gently into the mix.
This next bit is slightly tricky. Slice the Ferrero Rocher in half – A sharp knife is key! Press the halves around the edge of the cake tin (with the flat sides facing outwards). Pack them in tight but be careful not to crush them, ease them into the edge, this is the best way to get them standing up.
Spoon in the cheese mixture, starting gently around the edge with small spoonfuls, making sure knock or dislodge the Ferrero Rochers, slowly work your way to the middle. Level off with a palette knife and then run your forefinger and thumb around the rim of the tin to create a professional finish! Tap the tin gently on a hard surface to remove any bubbles and trapped air, then bang it in the Freezer for at least 2 hours to set.
Topping time! Remove the cake from the tin and secure it on a cake board using some hazelnut spread. To make the chocolate drizzle, blitz the dark and milk chocolate into a coarse crumb and whack it in a heatproof bowl. Heat the cream until piping hot (but not bubbling)! Pour the cream onto the chocolate gradually, stirring as you go, making sure the consistency is not too thick and not too thin. Then drizzle it onto the cake, starting in the middle and using the back of the spoon to gently encourage the chocolate over the edge.
While the chocolate is still wet, start adding the toppings to secure everything in place. Remember, there’s no right or wrong way to do this! When you’re done creating, allow to defrost in the fridge for 3-4 hours before serving!