Step 2 Beat the butter and sugar together in a mixing bowl until creamy, then add the egg and vanilla and beat well. Victoria sponge... chocolate... madeira.... or walnut cake – whatever flavour it is that gets your taste buds tingling, you’ll find it all for jaw-dropping value at Iceland. Stir until the chocolate is melted. If it’s not melting, return to a low heat, constantly stirring until smooth. A famous 1995 television commercial (directed by John Lloyd) [4] for the chocolate bar in the United Kingdom featured the comedian Harry Enfield, in which a salesman describes the Daim bar as "smooth on the outside, crunchy on the inside", while a customer says he prefers armadillos, which are "smooth on the inside, crunchy on the outside." [5] [6] [7] Another successful commercial campaign was launched in 1996, and featured a spoof of Raiders of the Lost Ark. An unnamed adventurer uses a Daim bar to avoid triggering a death trap in an ancient temple, only to then return for the chocolate bar and take his chances with the crumbling structure. [8] In 2005, the spelling in the UK and Ireland was changed to "Daim", in line with the rest of the world. [9] Step 3 Add the flour and stir in with 2 of the chopped Daim bars. Mix well and press into the lined tin. Use a spatula to get all the mix out of the bowl then you can use the bowl for the topping without washing it.

To make the filling, put the caramel/dulce de leche in a mixing bowl. Soak the gelatine leaves in cold water for 5 minutes until soft, then put in a pan with 3 tbsp of the caramel and a large splash of water. Heat very gently, stirring, until the gelatine has melted completely. Don’t let it boil. Mix the gelatine caramel into the rest of the caramel, stirring to combine. Sit the bowl in a roasting tin filled with ice cubes and cold water, then slowly stir with a spatula until the caramel turns gelatinous (about 20 minutes). Once that happens, remove the bowl from the iced water and set aside. Put into the oven to bake for 55 minutes to 1 hour, until the top of the cake is brown and a knife inserted in the center comes out clean. I will admit that I have neglected them over the years for other chocolates, till I was asked to create this delicious recipe from one of my regular readers and I was MORE THAN HAPPY to oblige! Yum! If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!Cream the butter in the food processor for 3 minutes. Add in the granulated sugar and process for 2 minutes. Add in the brown sugar and mix for another minute. Add in the eggs, one at a time, mixing well between each addition. Add in the vanilla extract and mix again. It’s great for making with family. Even young kids can help bash up the mini Daim Bars and biscuits. Add the flour mixture in three additions, alternating with the yogurt in two additions, beginning and ending with the flour mixture. Avoid overmixing the batter. Stir in the chopped Daims, and pour the batter into the cake pan, leveling the surface with a spatula. To make the buttercream, add the yolks, sugar and a tablespoon of water to the bowl of a stand mixer or heatproof bowl. Place the bowl over a pan of simmering water and heat the yolks, whisking constantly, until hot to the touch and silky – four to five minutes. Remove from the heat. Step 5 Put the white chocolate into the same mixing bowl and place it over a pan of boiling water until melted. Remove the bowl from the pan and allow to cool for 5 minutes (this is important).

On your final cake ring, spread your normal cream, then melt your chocolate for the top, stir through your chopped daim pieces, and evenly spread the chocolate over the cream. For those who don’t know… a Daim Bar is a swedish chocolate bar made from crunchy almond caramel covered in milk chocolate… so something completely and utterly delicious and exactly what I love.I will say, I wish I could have got more Daim Bar in there, but they don’t melt very well… I tried. The texture of a Daim bar goes perfectly with this recipe though, its a must try!