Mississippi Mud Pie

Ingredients

150g (51/2oz) butter
100g (31/2oz) dark chocolate
300g (101/2oz) chocolate digestive biscuits
1/2tsp ground cinnamon
250g (8oz) mascarpone
300g (101/2oz) cream cheese
550ml (18fl oz) double cream
200g (7oz) caster sugar
4 eggs
1/2tsp vanilla essence
3 small packets of Maltesers

Method 

Preheat the oven to 150°C/300°F/Gas Mark 2. Melt the butter in a small pan on a low heat, then allow to cool. Break the chocolate up into an ovenproof dish and pop in the oven. Blitz the biscuits into crumbs in a blender, pour in the butter and the cinnamon, then blitz again and pour the mixture into a 25cm round non-stick spring-form cake tin. Smooth with the back of a spoon, evenly covering the base of the tin, and cool in the fridge. 

Whisk the mascarpone, the cream cheese and 2 tablespoons of the cream together until smooth and pour in 150g of the sugar. Fetch the melted chocolate from the oven and whisk it into the mixture. Whisk the eggs into the chocolate mixture, then pour over the biscuit base. 

Put the cake tin in a roasting tin and fill the roasting tin with boiling water until it comes halfway up the side of the cake tin. Place in the oven and bake for 1 hour. Cool the tin and refrigerate for at least 4 hours. 

Carefully remove the pie from the tin using a spatula. Whisk the remaining cream and sugar with the vanilla essence (until thick enough to stick to the whisk) and dollop on to the pie and spread evenly over the top. Crush the Maltesers and sprinkle them on top to serve.