Serves: 14-16
INGREDIENTS
For the base:
- 60g (2oz) dark chocolate
- 30g (1oz) unsalted butter
- 2 tsp golden syrup
- 150g (5oz) shortcake biscuits
For the filling:
- 100g bar chocolate
- 200g bar milk chocolate
- 5 tbs double cream
- 4 medium eggs, separated
- 2 tbs golden caster sugar
For the topping:
- 2 cups heavy or whipped cream
- 20cm (8in) loose-based cake tin
METHOD
- To make the base: Put the chocolate, butter and syrup in a small pan and let it melt gently.
- Whizz the biscuits in a food processor to make crumbs. Add the chocolate mixture, mix well, then spoon it into the tin and press down firmly. Chill while you make the filling.
- To make the filling: Grate some of the chocolate (about 2 tbs) and set aside for the decoration.
- Put the rest of the bar, along with the other 2 bars of chocolate and the cream, into a large bowl over a pan of simmering water, but don’t stir. Take off the heat, stir and leave for 5 mins, then beat in the egg yolks. Whisk the egg whites to a stable foam, then whisk in the sugar until stiff and glossy.
- Fold the whites into the chocolate mixture. Spoon it on the base and chill for 3-4 hrs or overnight until set.
- When ready to serve, take out of the tin and finish with the topping.
- To make the topping: Whip the cream, and use piping bags with your preferred icing tip, and pipe on right side edge alternately with medium and small icing pops.
- Decorate with a sprinkling of the reserved grated chocolate and mini round chocolate chips.
- Optional: you can melt some of the leftover chocolate bars in a double broiler for the chocolate drippings.
Credits to: goodtoknow.co.uk
