Makes 4
For the base:
- 200g Bourbon biscuits- crushed
- 50g butter
Line the rings with parchment paper. Spray the inside with non-stick spray. Separate biscuits into
each ring, and compact down.
For the filling:
- 85g 70 per cent dark chocolate
- 85g butter
- 2 free-range eggs
- 85g muscovado sugar
- 100g double cream
- 1tsp vanilla paste
Preheat the oven to 130 deg cel. Melt the chocolate, vanilla 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:
- 220g double
- 1tsp coffee extract
- 100g of 70% dark chocolate
- 50g of 56% dark chocolate
Bring cream and coffee to the boil. Pour onto the chocolate and mix thoroughly, and keep warm.
To Serve:
- Sour cream
- Maldon sea salt
