Dark Chocolate and Orange Tart, Chocolate Sauce and Sour Cream

For the Base

• 200g Bourbon biscuits – crushed
• 50g butter

For the Filling

• 85g 70% dark chocolate
• 85g butter
• 2 free-range eggs
• 85g Muscovado sugar
• 100g double cream
• Zest of 1 orange.

For the Chocolate Sauce

• 220g double cream
• 1 orange zest
• 100g of 70% dark chocolate
• 50g of 56% dark chocolate

Method

For the base.  Line the rings with parchment paper. Spray the inside with non-stick spray. Separate biscuits into each ring, and compact down.

For the filling. Preheat the oven to 130 deg cel. Melt the chocolate, zest and butter over a pan of simmering water. Whisk eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the rings, and bake for 16 minutes. Remove from the oven and cool.

For the chocolate sauce. Bring cream and zest to the boil. Pour onto the chocolate and mix thoroughly, and keep warm.

Serve with a quenelle of sour cream and a sprinkling of Maldon Sea Salt.