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Today we have a very easy cake. In 30 minutes is ready to be refrigerated, in a few hours ready to go with a cup of coffee. It is not the healthier cake, share it or your heart might complain.

The Cottage Cheese gives a more rustic texture but if you prefer a smooth finish use Mascarpone instead.

I love the Orange Confit. Make a bigger quantity and use it in cakes or dip them in melted dark chocolate and let them dry.

Music. The Swimming Song by Loudon Wainwright


  • 400gr. Dark Chocolate.
  • 250gr. Cottage Cheese.
  • 250ml. Double Cream.
  • 250gr. Cream Cheese(Philadelphia type).
  • 200gr. Digestive Biscuits.
  • 100gr Butter.
  • Peel from 2 Oranges.
  • White Sugar(same weight as orange peels).
  • Water(same weight as orange peels).


Wash and peel the oranges. Cut across the top and bottom of the orange. Make 4 vertical cuts and start ripping the skin with your fingers When you have the pieces of skin, cut sticks approx. 5mm wide and as long as possible.

Weigh the orange peels and put the same weight of sugar and the same of water. Mix in a pot the water and sugar at low heat, when the sugar dissolves add the orange strips. Wait until the syrup begins to boil and then lower the heat to medium-low, keeping the boil but with lazy bubbles. Let the orange boiling for 20 min.

Take the sticks out, one by one and let them dry on a rack for at least 1 hour.

Bash the biscuits, until you have fine crumbs. Place the crumbs in a large bowl.

Melt the butter in the microwave, add to the biscuit crumbs and mix. Tip the butter and biscuit mix into the base of a cake tin and press down with the back of a spoon. Cover and reserve in the fridge.

Place the chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally.

Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the white chocolate and add the orange peels (you can keep some for decoration). Spread the mixture evenly over top of the biscuit base, cover and place in the fridge for at least 4 hours.