( with a sauce of caramel and sweet chili, and some chocolate sprinkles.)
- 200 grams cream cheese
- 100 grams white chocolate
- 1 teaspoon grated ginger
- 1 teaspoon gingerroot-powder (or more to taste)
- 1 tbsp sweet chili sauce (roughly)
- 1 tbsp caramel
Make biscuit bottom (I used readymade, happened to have it…)
Melt chocolate au bain marie, mix in cheese, put in cakeform. Layer over biscuit bottom, put in fridge for an hour or two.
Mix sweet chili sauce with caramel and drip over cake.
Trying to imitate the Wagamama version ;) It turned out slightly runny, but not too bad. Tips to firm it up appreciated.