1/4 of the roasting pan cake
10 digestive biscuits
75 g Philadelphia cream cheese, natural
30 g Dansukker Dark Muscovado Sugar
200 g chocolate (any kind)
wooden lollipop sticks
Halve the wooden skewers and place in water. Mash or mix the cake to make very fine breadcrumbs. Crush the biscuits and mix with the roasting pan cake crumbs. Work in the cream cheese and muscovado sugar. Form balls of the desired size and place them on a plate in the fridge. Melt the chocolate over a water bath or in the microwave on a low heat. Dip one end of the skewer in the chocolate and leave to cool (fill a bowl with rice and stick the skewers in this). When dry, stick a skewer in each cake ball and dip in the melted chocolate. Dip the balls in cake decorations or sprinkle with cake decorations and leave to set. Store in a cool place.
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