Chocolate cheesecake

Ingredients

200g digestive biscuits (crushed into crumbs)

2 tbsp cocoa powder

150g butter

900g soft cheese

4 eggs

200g milk chocolate

200g sugar

1 tsp vanilla essence

1. Preheat oven to 150°C / 300°F / gas 2. Grease a loose bottomed tin and line the bottom with greaseproof paper

2. Melt butter. In a bowl, mix biscuit crumbs and cocoa powder together then add the melted butter. Press into the bottom of the tin

3. Mix the soft cheese, sugar and vanilla essence then add the eggs and mix, one at a time. 

4. Melt the chocolate then add the cheese mixture slowly and mix

5. Put the cheese/chocolate mixture into the tin on top of the base and bake for 40 minutes or until set (should still be a bit soft in the middle)

6. Leave to cool then refridgerate for 12 hours. Decorate as desired

Easter chocolate cakes

Ingredients
75g self raising flour
25g cocoa powder
100g sugar
100g butter
2 eggs

1. Preheat oven to 180°C / 350°F / gas 4

2. Beat margerine and sugar together then add the eggs and beat in, one at a time

3. Add flour and cocoa powder and mix.

4. Put mixture into paper cupcake cases and bake for 20-25 minutes

5. When cooled, decorate with icing rolled into egg shapes.