Ingredients
For the base
- 80g unsalted butter, plus extra for greasing
- 60g Green & Black's dark (70-85% cocoa solids) chocolate
- 225g digestive biscuits
For the filling
- 180g unsalted butter
- 180g Green & Black's dark chocolate, broken into pieces
- 4 medium eggs
- 180g dark muscovado sugar
- 180ml double cream
- creme fraiche, to serve
Method
Preheat the oven to 180C/Gas Mark 4. 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.
Crush the biscuits into fine crumbs and add to the melted mixture.
Butter the bottom and sides of a 23cm loose-based tin. Put the base in the tin, press down and leave to chill for 30 minutes in the fridge.
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 (or the cream will curdle) and then add to the blender and blend together again, making sure the sugar is completely mixed.
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 as it cooks and then shrink slightly once removed from the oven.
Allow to cool and serve with a generous serving of creme fraiche.
-
Chocolate coffee brownie mince pies
Try a new spin on an old classic with these chocolate coffee brownie mince pies, the perfect blend of familiar, comforting, Christmas flavours with a crowd-pleasing chocolate and coffee twist
By Jen Bedloe Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Stracciatella chocolate orange bombe Alaska
Meet the Stracciatella chocolate orange bombe Alaska - think Terry’s chocolate orange meets Vienetta!
By Jess Meyer Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Chocolate brown is everywhere but Ranvir Singh's Reiss sale dress stands out from the crowd
Ranvir Singh has made us fall in love with deep cocoa brown all over again and her Reiss midi dress is more than 50% off
By Emma Shacklock Published
-
Kate Middleton’s favourite dessert is a decadent classic that she enjoys at cosy Berkshire pub
The Princess of Wales is said to love an indulgent British dessert and Prince William seemingly just confirmed it's her 'favourite'
By Emma Shacklock Published
-
Duchess Sophie brings royal style to New York with chocolate brown blazer and pink satin shirt
The Duchess of Edinburgh was the epitome of smart sophistication in New York in her tailored blazer and contrasting shirt
By Emma Shacklock Published