Cow Cake!

It's easy to see why this got its nick-name!  This yummy rich chocolately concoction was baked every day at N'fest and not once was there any left over!  It was one of the first bakes to be snaffled each day - it's everso easy to make though...give it a try!

Base ingredients

250g butter

420g sugar

2 eggs

380g plain flour

50g cocoa powder

1 tsp bicarbonate of soda

½ tsp salt

Topping ingredients

90g white chocolate chips

300g full-fat cream cheese (eg Philadelphia)

60g icing sugar

1 egg

Line a 23 x 30cm baking tray with baking paper.  Make base first – beat together butter and sugar until light and fluffy.  Add the eggs one at a time to incorporate fully into mixture.  Add rest of dry topping ingredients into batter and mix well.

Break off approx ¼ of the dough, cover with cling film and put in the fridge.  Press the remaining dough into the prepared baking tray and leave it to set in the fridge for 20 minutes. 

Meanwhile pre-heat the oven and make the topping: Carefully melt the chocolate by your preferred method (either microwave if you’re me, or over a bowl of simmering water) and allow to cool slightly.  With an electric whisk beat cream cheese and icing sugar until smooth, add the egg and mix again and finally add the melted white chocolate and mix to combine well.  Put to one side.

Cook the base for  20 minutes or so, remove from oven and pour over topping and then take the reserved base dough from the fridge and break into smallish pieces, dropping them randomly over the top of the topping mixture. 

Bake again for approximately 25 minutes until the cheesecake topping has set then cool completely before putting in the fridge to set.  Cut into rectangles to serve