A happy variation on a theme. Two desserts in one! Make hours ahead (or the night before needed.)

For the flapjack base:

4 oz butter (plus a tiny bit extra for greasing)
3 oz light brown sugar
7 oz porridge oats

For the chocolate filling:

150g dark chocolate, melted
250g cream cheese
120g icing sugar
150ml double cream
2 tsp cocoa powder

Make the flapjack base first:

Put the butter into a large saucepan on a low heat. As it starts to melt, add the light brown sugar and stir for a few minutes until it’s bubbling, smooth, dark and molten. Measure out the oats. Remove the butter mix from the heat and add the oats to the saucepan and mix until the oats are completely covered in the melted butter. Pour the flapjack mix into the oven dish and carefully flatten it out with a palette knife or a spatula (or the back of a spoon!) until it’s level.

Put the dish into the oven for about 10-15 minutes until golden brown. Once done, bring it out of the oven and allow to cool.

Next, make the filling. Melt the dark chocolate and allow to cool. Whip the double cream in a large bowl with an electric whisk until soft peaks form. Fold in the cocoa powder. Beat the cream cheese and icing sugar together, then fold in the cream mixture and the cooled dark chocolate.

Check the flapjack base has cooled and spoon the chocolate mixture over the base. Smooth it out with a palette knife, or the back of a tablespoon. Pop it into the fridge for two hours to set (or overnight if you’re baking ahead of time!)

Remove from the tin and leave at room temperature to relax for about 10 minutes before serving.

Recipe inspired by my latest reading material: I was lucky enough to review ‘Cheesecake’ by Mark Kurlansky, which I will post soon.