Ingredients
10 total- 220g M&S Honey Nut Corn Flakes
- 85g unsalted butter, plus extra for greasing, melted
- 100g dark chocolate, roughly chopped
- 100g milk chocolate, roughly chopped
- 120ml double cream
- 2 tsp cocoa powder
- 2 oranges, zest only
- 250g soft creamy cheese
- 115g caster sugar
- 90g M&S Orange Choccy Speckled Eggs
Method
7 stepsStep 1
Grease a 20cm deep springform cake tin. Tip the corn flakes into a blender and whizz until they form breadcrumbs. Add the melted butter, a pinch of salt and mix well. Tip into the prepared base and press down. Set aside until needed.
Step 2
Set over a pan of water over a medium heat and bring to a simmer. Add both chocolates to a heatproof bowl, set over the pan and gently melt. Remove to cool slightly.
Step 3
Pour the cream into a large mixing bowl and whisk to soft peaks. Sieve in the cocoa and whisk again, then stir through the zest of 1 orange.
Step 4
Pour the cream into a large mixing bowl and whisk to soft peaks. Sieve in the cocoa and whisk again, then stir through the zest of 1 orange.
Step 5
In a separate bowl, beat the cream cheese and sugar until smooth then fold into the cream mixture. Pour over the chocolate and fold until evenly combined.
Step 6
Scrape the chocolate cream mixture over the base and chill overnight.
Step 7
When you are ready to serve, decorate with the speckled eggs and remaining orange zest.