Ingredients
For the cheesecake
150g/5½oz ready-made ginger cake, crumbled
1 tbsp honey
100ml/3½fl oz double cream, whipped
1 tbsp icing sugar, sifted
2 tbsp Greek yoghurt
1 small banana, thinly sliced
icing sugar, to dust
For the hot chocolate sauce
75g/2½oz caster sugar
150ml/¼ pint warm water
2 tbsp cocoa powder
Method
1. To make the cheesecake, place the ginger cake crumbs and honey into a bowl and mix together well. Press the mixture into the bottom of a 5in/2.5cm chefs' ring.
2. Place the cream, icing sugar and Greek yoghurt in a bowl and mix together well. Spoon the cream mixture into the chefs' ring to cover the ginger crumb base.
3. Place the sliced banana on top of the cheesecake.
4. Heat the outside of the chefs' ring with a mini-blowtorch and carefully remove the ring to release the cheesecake. Dust the top generously with icing sugar and heat with a mini-blowtorch to caramelise.
5. To make the hot chocolate sauce, place the sugar and water into a small non-stick saucepan, place over a low heat and stir until the sugar has dissolved. Turn up the heat and boil for two minutes, then add the cocoa powder and heat, whisking vigorously, until thickened.
6. To serve, drizzle the chocolate sauce around the cheesecake.
