We’ve topped this rich torte with fluffy swirls of vanilla cream to up the wow-factor.
250g bourbon biscuits, whizzed into crumbs
100g unsalted butter, melted
120g dark chocolate (70% cocoa), plus extra to grate
120g unsalted butter, diced
120g light muscovado s
4 large free-range eggs
140ml double cream
For the topping:
300ml whipping cream
2tbsp icing sugar
few drops vanilla bean paste
1 Stir the biscuit crumbs into the melted butter. Press into the base of a greased 23cm spring-clip tin and chill.
2 Heat oven to 180 c. Melt the chocolate and diced butter together in a bowl over a pan of barely simmering water, leave to cool slightly.
3 In a separate bowl, beat the sugar and eggs until pale and doubled in volume. Whisk in the cream, then fold in the melted chocolate. Pour over the biscuit base and bake for 30-35mins until firm. Leave to cool in the tin.
4 Whisk topping ingredients together until soft peaks form. Dollop onto the tart and sprinkle with chocolate.
Per Portion: 524 cals, 43g fat (26g sat fat)
Tip: A dash of Jack Daniels would taste gorgeous in the chocolatey filling.