This is the richest chocolate desert I know. Made with lots of dark chocolate, it is in essence a set dark chocolate ganache. It sits on a hard set biscuit base and works well with a raspberry coulis.
Biscuit base
½ small packet of digestive biscuits
½ pack unsalted butter, room temperature
2 tbls toasted oats
Get a round based non-stick cake tin. Put the biscuits into a food processor and blitz, add the butter until fully mixed. Then add the oat and pulse a couple of times. You want the oats to be course in the mixture. Push the mixture into the bottom of the tin evenly, then put in the fridge to set.
1 pt double cream
4 (100g) packets of 70 dark chocolate
4 egg yolks
1 tbl caster sugar
Chop the chocolate into small pieces. Mix the eggs and sugar together. Heat the cream (leaving 2 tbls) until boiling, pour onto the egg mixture slowly, stirring all the time. Then put back into the pan and heat whilst stirring for another minute (this is a custard). Take it off the heat. Put the chocolate into the custard and stir until completely melted. Add the two tbls of cream and stir until completely mixed. Pour the chocolate mixture onto the base. Let it cool gently. Once cool, put it into the fridge to set. Once set, using a blow torch quickly go round the outside of the cake tin. This will melt the chocolate and it will be easy to take it out. To cut, heat a sharp knife under hot water. Dry it and cut it, repeat.
