A double chocolate cookie flavoured with Chinese five spice, sandwiching a vanilla cheesecake filling.
Preheat the oven to 180c. Melt the 200g dark chocolate and unsalted butter in a bowl over a pan of boiling water. Meanwhile whisk the whole eggs and sugar in a mixer until pale and thick. Stir the melted chocolate and butter into the eggs, then fold in the flour, cocoa powder, five spice and salt. Mix through the dark and white chocolate chips and roll the dough into sausage shapes wrapped in cling film. Refrigerate for 30 minutes then unwrap and cut into 1-2cm disks. Bake for 12 minutes.
Use a spatula to work and soften the cream cheese and then mix in the icing sugar and vanilla, followed by the cream. Place into piping bags and set aside.
When the cookies have cooled, pipe a layer of the cream cheese on one and top with another.
«Use really good quality chocolate and cream cheese to make these as good as they can be.»