Ingredients

The following ingredients have 15 Servings
  • 60g (2oz) dark chocolate
  • 30g (1oz) unsalted butter
  • 2 tsp golden syrup
  • 150g (5oz) shortcake biscuits

Instruction

  • <span style="font-weight: bold;">To make the base:</span> 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.
  • <span style="font-weight: bold;">To make the filling:</span> Grate some of the dark 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&rsquo;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.
  • <span style="font-weight: bold;">To make the topping</span>: Whip the cream, and put 14-16 small spoonfuls, evenly spaced, around the edge. Decorate with a sprinkling of the reserved grated dark chocolate. Slice to serve.