We had some fabulous young ladies to stay this weekend who opened our eyes to the farm’s potential as the perfect hen-do location.
The ladies ate at the Farm on the Saturday night, feasting on roast shoulder of lamb with seasonal greens and Naughty Chocolate Torte – in keeping with the evening’s theme – which we thought would be rude not to share.
For the filling: 150g plain chocolate (60-70% cocoa solids), 3 tbsp of water, 2tbsp cocoa powder, 120ml whipping cream, 200g cream cheese, 100g castor sugar
For the base: 60g butter, 150g crushed chocolate chip cookies.
For the filling: Melt the chocolate in 3 tablespoons of water. When melted, add two tbsp of cocoa powder. Set aside to cool slightly. Whip the cream until just stiff. In a different bowl, blend the cream cheese with the castor sugar and add the chocolate mixture. Fold in the whipped cream. Put in a 20cm cake tin lined with clingfilm and refrigerate until set (about an hour).
For the base: Melt the butter and add the crushed chocolate chip cookies. Mix thoroughly. Sprinkle the base on top of the cheesecake mixture. When set (about an hour in the refrigerator), turn out onto a plate. Dust with cocoa powder.
Serve with seasonal berries and a dash of double cream.
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