- 100g dark chocolate, plus extra to decorate
- 150g caster sugar
- 200g caramel
- 75g Biscoff biscuits, crushed
- 2 large egg yolks
- 50g caster sugar
- 390ml double cream, plus an extra 1½ tbsp
- a little melted chocolate, to serve
You will need:
- 900g loaf tin
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then set aside. Make a sugar syrup by gently dissolving 130ml water with 125g of the sugar in a small heavy-based saucepan. While still hot, divide the syrup into 3 equal parts. Set aside one portion in a small jug. Mix another portion with the melted chocolate along with ½tbsp of the syrup from the remaining portion. Stir until smooth. Add the rest of the syrup to a small jug with 100g of the caramel and ½tsp sea salt and mix together and set aside to cool.
- Using an electric whisk, whisk the egg yolks with the remaining 25g sugar until pale and creamy. Weigh the mixture and divide equally between 3 bowls. In one of the bowls, gently mix in the chocolate mixture until combined. In another, gently add the caramel mixture and in the last bowl, carefully fold in the syrup and crushed biscuits.
- Whip three sets of 130ml cream to soft peaks, one at a time, and fold each measure of cream into each of the three bowls until combined, folding in 1-1 ½tbsp extra double cream to the chocolate mixture to make all the textures even.
- Spread the chocolate layer into the base of the tin first followed by the biscuit layer, drizzle over the remaining 100g caramel, then gently pour over the caramel mixture. Freeze overnight.
- To serve, scoop and drizzle with the melted chocolate.
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