About this recipe:A delectably decadent plain chocolate and whipping cream mixture is poured over a digestive biscuit crumb base and baked into this beautiful dessert, wonderful for birthdays, dinner parties or any celebration.
Sarah and Annette
170g digestive biscuit crumbs
55g butter, melted
2 tablespoons caster sugar
450g cooking chocolate, chopped
235ml whipping cream
150g caster sugar
2 1/2 tablespoons plain flour
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In a medium bowl, combine digestive biscuit crumbs, melted butter and 2 tablespoons sugar. Press into the bottom and 2.5cm up the sides of a 23cm springform cake tin.
In saucepan, cook and stir chocolate and whipping cream over low heat until chocolate is melted. Transfer to a large bowl and set aside.
In a separate large bowl combine eggs, 150g sugar and flour. Beat for ten minutes, until fluffy and lemon coloured. Fold 1/4 of egg mixture into chocolate mixture to lighten; then fold chocolate mixture back into egg mixture. Pour over biscuit base.
Bake at 170 C / Gas 3 for 45 minutes, or until puffed around edges and halfway into the middle. Cool in tin for 20 minutes. Remove sides of springform tin. Allow to cool completely.