Tim Tam lovers will be head over heels in love with this cake! You can also swap out the Tim Tams for your favourite chocs.
- 3 cups rice bubbles
- 200 g Tim Tams, chopped, plus extra, to serve
- 200 g milk chocolate, melted
- ¼ cup desiccated coconut
- 2 tsps powdered gelatin
- ¼ cup boiling water
- 500 g cream cheese, softened, chopped
- ½ cup caster sugar
- 1 tsp vanilla essence
- 1 cup thickened cream
- 100 g dark chocolate, melted, cooled
- Whipped cream, to serve
Lightly grease and line a 20 cm springform pan with baking paper.
In a bowl, combine rice bubbles, Tim Tams, chocolate and coconut, stirring well. Press into base and side of pan. Chill 30 mins until set.
Meanwhile, in a heatproof jug, using a fork, vigorously whisk gelatin into water until dissolved. Set aside to cool.
In the bowl of a food processor, combine cream cheese, caster sugar and vanilla. Pulse until smooth. Add cream and gelatin mixture. Process until well combined. Pour in melted chocolate, pulse until smooth.
Pour mixture into case. Chill 6 hours or until set. Serve topped with whipped cream and extra chopped Tim Tams (see tip).
TIP: You could replace the Tim Tams used to decorate with other treats, such as Ferrero Rocher chocolates.
Photo: Rob Shaw/BauerSyndication.com.au