This recipe was one of the first that I ever baked on my own and has become a family favourite since. It's moist and gooey but the biscuit base gives it that crunch. The idea for this pie came after I became obsessed with American baking styles a few years back, their flavour combinations are much more exciting than the UK and this rich dessert is a good example.
Whether you serve it at a dinner party or just to treat yourself it will always be a treat that you go back to and make again and again!
320g chocolate biscuits (Bourbons preferably)
75g unsalted butter
Cake like centre
100ml double cream
90g dark muscovado sugar
90g dark chocolate (50% or more)
150g dark chocolate (50% or more)
3tbsp golden syrup
190g icing sugar
150ml double cream
Cocoa powder for dusting
- Preheat your oven to Gas Mark 4 (180C/365F)
- Crush your biscuits.
- Melt your butter and mix in with the biscuits. Press into an 8" springfrom tin, making sure it is compact. Chill in the fridge for 20 minutes.
- To create your cake like centre, melt together your butter and chocolate, once done let it cool slightly.
- Whisk together your eggs and sugar until it thickens slightly.
- Fold in your cream and chocolate butter mixture.
- Once combined pour into the biscuit base tin and bake for 40-50 minutes until cooked through.
- Leave to cool.
- For the fudge topping, combine all your ingredients in a pan on a low heat.
- Once melted together pour into your pan and place into the fridge to set.
- Once set, remove and dust with cocoa powder.