Ingredients Jump to Instructions ↓

  1. 125g/4 1/2 unsalted butter , diced

  2. 25g/1oz golden brown sugar

  3. 50g/2oz sugar

  4. 125g/4 1/2oz plain white flour

  5. 1 1/2 tbsp corn flour

  6. pinch of salt

  7. 175g/6oz hazelnuts , toasted and roughly chopped

  8. butter , for greasing

  9. lightly whipped cream , to serve

  10. For the filling

  11. 400ml double cream

  12. 100ml/3 1/2fl oz irish cream syrup

  13. 2 tsp espresso powder

  14. 300g/10oz dark chocolate , finely chopped

  15. 100g/4oz milk chocolate , finely chopped

  16. 2 eggs , beaten

  17. For the topping

  18. 1/2 gelatin leaf or 1 tsp powdered gelatin

  19. 250ml/9fl oz whipping cream

  20. 140g/5oz icing sugar

  21. 4 tbsp irish cream syrup

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 160C/325F/Gas 3.

  2. Process the butter, both sugars, flour, corn flour, salt and half the hazelnuts to a crumbly texture in a food processor. Pat an even layer into the base of a greased 23cm/9in spring form tin. Bake for 20 minutes, until golden brown. Remove from the oven and leave to cool.

  3. Reduce the oven temperature to 150C/300F/Gas 2.

  4. For the filling, bring the double cream to the boil in a saucepan, then remove from the heat and add the Irish cream and espresso powder. Cool slightly before stirring in both the chopped chocolates. Stir and, when the chocolates have melted, stir in the eggs. Pour the filling over the base and bake on the centre shelf of the oven for about 35-40 minutes, until just set but still slightly wobbly at the centre. Remove from the oven and leave to cool completely.

  5. To make the topping, soften the leaf gelatin (or dissolve the powdered gelatin, if using) in two tablespoons of water for a few minutes, then heat gently to dissolve. Set aside to cool slightly. Whip the cream until it forms soft peaks and sift in the icing sugar. Mix in the gelatin and Irish cream. Spread an even layer over the chocolate filling and leave to set. Garnish with chocolate chips and cocoa powder.


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