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
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.
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