Tana Ramsay's White Chocolate Cake with Dark Chocolate Topping

Chocolate indulgence!

1. 1

   Grease an 18cm loose-based round cake tin really well.

2. 2

   Put the biscuits into a food processor and whiz until they are smooth crumbs.

3. 3

   Transfer the biscuit crumbs to a large mixing bowl.

4. 4

   Melt the butter in a pan, then pour over the biscuit crumbs and stir to ensure all is covered.

5. 5

   Press the biscuit mix well into the base of the tin with the back of a spoon.

6. 6

   Put the tin into the fridge for 30 minutes until firm.

7. 7

   Meanwhile, put the white chocolate into a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the base of the bowl.

8. 8

   Leave the white chocolate until melted, then allow to cool.

9. 9

   Lightly whisk the whipping cream until it is forming very soft peaks.

10. 10

    Gradually fold the cream into the cooled white chocolate.

11. 11

    Pour the white chocolate mix on to the biscuit base and place in the fridge for an hour or so until it is firm.

12. 12

    To make the sauce, melt the dark chocolate over a pan of simmering water as you did the white chocolate.

13. 13

    Add the double cream and stir together until smooth and glossy.

14. 14

    Leave the sauce to cool until slightly stiff.

15. 15

    Decorate the top of the cake and leave to set, or serve the remaining sauce with the cake.