Directions

Mix the crushed biscuits with the melted butter.  Press into a 18cm springform cake tin and refrigerate.

Whip the 120ml Langage Farm double cream until soft peaks form.  Add the cooled, melted chocolate and cocoa powder and mix well.  Set mixture to one side.

Beat the cream cheese and sugar together.  Fold into the chocolate cream mixture and mix well ensuring all ingredients are fully mixed through.

Spread the mixture on top of the crushed biscuits and refrigerate for at least an hour to set.

Whip 280ml Langage Farm double cream again until soft peaks form and spread on to the cake.  Cover with melted or grated chocolate for decoration.