#recipe #pudding #sweet #chocolate
Ingredients
For the base
- 300g crushed bourbon biscuits
- 75g melted butter
For the filling
- 85g dark chocolate (70% cocoa solids)
- 85g butter
- 2 eggs
- 85g muscovado sugar
- 100ml double cream
For the fudge sauce
- 150g dark chocolate (70% cocoa solids)
- 150ml double cream, plus extra to serve
- 3 tbsp golden syrup
- 175g icing sugar, sieved
Method
- Prepare a 23cm (9“) springform tin
- Preheat the oven to 180C (gas 4)
- Mix the biscuits and melted butter together in a bowl.
- Press the mixture into the base and sides of the tin
- Chill in the fridge for 10 minutes.
- For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).
- Whisk the eggs and sugar together in a bowl for 5-6 minutes, until thick and creamy.
- Fold in the cream and melted chocolate mixture.
- Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set.
- Remove from the oven and set aside to cool completely.
- Heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.
- Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.