Serves: 10-12
Ingredients
- For the base
- 80 g Unsalted butter, plus extra for greasing
- 60 g Dark (70–85% cocoa solids) chocolate
- 225 g Digestive biscuits
- For the filling
- 180 g Unsalted butter
- 180 g Dark (70% cocoa solids) chocolate, broken into pieces
- 4 Medium free-range eggs
- 180 g Dark muscovado sugar
- 180 pieces Double cream
- Crème fraîche, to serve
Method
Preheat the oven to 180°C/gas mark 4.
1. For the base, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until completely melted and combined.
2. Crush the biscuits (I use a blender) into fine crumbs and add to the melted mixture.
3. Butter the bottom and sides of a 23cm loose-based tin. Put the base in the tin, press it down and let it chill for half an hour in the fridge.
4. Meanwhile, for the filling, melt the butter and dark chocolate in the same way. Put the eggs, sugar and cream in the blender and mix together. Allow the melted chocolate mixture to cool (otherwise you risk the cream curdling). Once cool, add the melted chocolate mixture to the blender and blend together again, making sure that all the sugar is mixed in.
5. Remove the base from the fridge and pour the filling over the base. Put in the oven and cook for 45 minutes until firm. It will rise up as it cooks but, once removed, will shrink again slightly.
6. Allow to cool and serve with a generous serving of crème fraîche.
Tip:
• This is delicious made the day before and means you can avoid last-minute panics.
For more information visit, www.greenandblacks.com
