• 14servings
  • 45minutes
  • 255calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 60g (2oz) dark chocolate

  2. 30g (1oz) unsalted butter

  3. 2 tsp golden syrup

  4. 150g (5oz) shortcake biscuits

  5. 100g bar dark chocolate

  6. 100g bar orange-flavoured chocolate (we used Lindt Excellence Orange Intense Dark Noir)

  7. 100g bar Belgian milk chocolate

  8. 4 med eggs, separated

  9. 2 tbs golden caster sugar

  10. 5 tbs double cream

  11. 20cm (8in) loose-based cake tin

Instructions Jump to Ingredients ↑

  1. 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.

  2. To make the filling: 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 dont 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.

  3. Fold the whites into the chocolate mixture. Spoon it on the base and chill for 3-4 hrs or overnight until set.

  4. When ready to serve, take out of the tin and finish with the topping.

  5. To make the topping : 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.


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