Prep

1. Get 6 Kit Kats and chop them to decorate the finished cake

2. Break the 70% chocolate into pieces

3. Gently melt the milk chocolate, break it up and put it in a bowl over some hot water.

4. Line the bottom of 8” round springform cake tin and lightly grease

Instructions

1. Place the balance of KitKats around the edge of the tin, with the branding facing the outside, and make sure they fit together tightly.

2. Melt the butter and add a tiny bit of extra salt let it cool a little, Crush the digestive biscuits into crumbs and then combine the two

3. Put the biscuit mix in the base. Press down firmly this should help keep the Kit Kats upright. Place in the fridge whilst making the filling

4. Whip the cream until it resembles stiff peaks.

5. In another bowl mix the cream cheese and sugar until smooth, pour in the melted chocolate mix well.

6. Fold in the whipped cream until combined. Spoon the filling into the tin, watching the sides don’t move. Press the filling down and smooth the top, leaving a little space for the chocolate topping.

7. Make the topping - put chocolate pieces and cream into an MWO-safe bowl and heat for approx., 20 seconds. (the cream should be hot enough to melt the chocolate)

8. Let it stand for about 2 minutes then stir together, pour over the filling smooth out all the way to the edges.

9. Sprinkle the broken KitKats over the top. Leave in the fridge for 6 hours.