To reignite this baking lollie twist I decided to start looking at chocolate lollies and incorporating these in my recipes.
One of the chocolate types I thought would be interesting and not commonly consumed was Pascall’s Clinkers.
Chocolate covered candy with a surprise of either pineapple, lime or strawberry in the middle…yum!
I have opted for a cheesecake in this instance as chunks of diced Clinkers in a traditional baked cake would leave holes and make the cake unstable when the chocolate and candy melted in the cooking process.
- 150g chocolate biscuits
- 70g butter
- 500g cream cheese
- 30g sugar
- 2 tsn gelatine
- 60ml water
- 200g milk chocolate
- 350g clinkers
- 240g thickened cream
- Line a 23cm spring form baking tin with baking paper.
- Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs. Melt the butter, add to the biscuits and pulse until well combine.
- Press biscuit mix into the base of the tin then place in the fridge to firm.
- Using electric beaters whisk the cream cheese and sugar until smooth.
- Melt the chocolate and beat into the cheese mix until smooth.
- Boil the water and mix the gelatine, using a fork to combine until the mix has no lumps and is silky.
- Add the gelatine mix to the cheese mix and beat until well combine.
- Clean the beaters and whisk the cream until peaks form.
- Cut 250g of clinkers into medium sized pieces each so you have nice chunks and fold with the cream into the cheese mix.
- Spoon over the chocolate base and leave in the fridge for at least 3 hours to set.
- Once set remove from the tin.
- Place 100g of clinkers in the food processor and blitz until the mix resembles breadcrumb consistency.
- Roll the cake onto its side once set to coat sides of cake with the clinker mix, then sprinkle the remaining on top.
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