Ingredients (18)

• 100g dark cooking chocolate, chopped
• 80g butter, chopped
• 1 egg, lightly whisked
• 100g (1 ⁄2 cup) caster sugar
• 100g (2⁄3 cup) plain flour
• 2 tbsp cocoa powder
• 1 tbsp milk
• 450g Dark Maltesers
• Store-bought chocolate sauce, to drizzle

• White choc cheesecake

• 2 tbsp hot water
• 1 tbsp gelatine powder
• 500g cream cheese, softened
• 250ml (1 cup) thickened cream
• 155g (3 ⁄4 cup) caster sugar
• 150g white chocolate, melted, cooled
• 50g Maltesers, roughly chopped

• Chocolate ganache

• 150g dark cooking chocolate, chopped
• 80ml (1 ⁄ 3 cup) thickened cream

Method

• Step 1 Preheat the oven to 160C/140C fan forced. Grease a 6.5cm-deep, 12 x 27cm (base measurement) straight-sided loaf pan and line with baking paper, allowing the long sides to overhang.

  

• Step 2 Place chocolate and butter in a large microwave-safe bowl. Microwave on High, stirring every minute, for 2-3 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly.
• Step 3 Use a balloon whisk to whisk in the egg until combined. Add the sugar, flour, cocoa and milk. Whisk until combined. Stir in 200g Dark Maltesers. Pour the mixture into the prepared pan. Use the back of a spoon to smooth the surface and cover any exposed Maltesers. Bake for 30-40 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool.
• Step 4 To make the cheesecake, place hot water in a small heatproof bowl. Sprinkle over the gelatine. Stir until combined. Place the bowl inside a larger heatproof bowl. Add enough boiling water to reach three-quarters of the way up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.

  

• Step 5 Meanwhile, process the cream cheese, cream and sugar in a food processor until smooth. Add the melted chocolate and process until well combined.
• Step 6 With the motor running, gradually add the gelatine mixture until combined. Transfer to a large bowl. Fold in chopped Maltesers. Spoon into the pan over cooled chocolate base. Place in fridge for 6 hours to set.

  

• Step 7 To make the ganache, place chocolate in a heatproof bowl. Heat the cream in a small saucepan over low heat until it just comes to the boil. Pour over the chocolate and set aside for 5 minutes or until the chocolate melts. Stir until combined. Cool slightly.
• Step 8 Pour ganache over the cheesecake to cover. Line the top with the remaining Dark Maltesers. Place in the fridge for 30 minutes to set. Serve drizzled with chocolate sauce.