Note: The author's views are entirely his or her own and may not reflect the views of RetoxMagazine.com
Base
200g of butter biscuits
50g of melted butter
100g of melted white chocolate
Cake
300g chocolate cream cheese
200g of mascarpone cheese
300g (or more) of melted milk chocolate
100g of melted dark chocolate
For the base, you need to fill a freezer bag or two with the butter biscuits. You then have full permission to batter them with anything heavy and blunt (rolling pin) until they are nothing but buttery biscuit dust. You then mix it in with the melted butter. Sometimes the butter doesn't stretch to the full thing so, it is ok to gradually add in some more. After you have spread the base over the tin (20cm is the best), you can then dribble the melted white chocolate over it.
Now mix the chocolate cream cheese in with the mascarpone until they join as one. Then you fold 3/4 (approximately) of the melted milk chocolate into the cheese mixture. Do the same with the melted dark chocolate. Once they are blended together pour it over the biscuit base and spread it out. I like to do it as evenly as possible but that might just be me. With the remainder of the melted chocolate drizzle it over the top of the cake so it hardens in the fridge.
I normally do the cake the night before just to be on the safe side, but you can also leave it to set which takes about 3 or 4 hours.