Mix crushed biscuits, butter, almond meal, cinnamon and nutmeg.
Press into a lined springform cake tin, botoom and sides.
Refrigerate for about half an hour.
Preheat oven to 140 dgerees C (not fan forced).
Place filling ingredients in food processor and blend until smooth.
Pour over base and b aked until just set (approx 70 minutes). Turn off the oven and leave for a further 20 minutes with the oven door ajar.
Remove and allow to cool before refrigerating overnight
Break up chocolate and place in a microsowave safe bowl with the butter.
Heat on high for 30 seconds.
Stir to combine and smooth over cool cake.
Console yourself with the chocolate stuck to the sides of the bowl while the cake cools again.
I bake without using the fan force.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 418 (59%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 24.2g||121 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 201.2mg||62 %|
|Sodium 555.3mg||19 %|
|Potassium 306.7mg||8 %|
|Total Carbohydrate 61.4g||18 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 57.6g|
|Protein 14.1g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 710
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