300g digestive biscuits
100g melted butter
For the filling:
150g plain chocolate with at least 60% coca, broken up
3 large eggs, separated, plus 1 egg yolk
1tsp vanilla extract
4tbsp of brandy, dark rum or amaretto
3tbsp golden caster sugar
50g milk chocolate
Prep time: 20 mins
Cooking time: 3–4 mins
Cost per serving: 36p
How to do it
1. Grease and line a 23cm loose-bottomed tin. Put the biscuits in a plastic food bag and crush using a rolling pin. Transfer the crumbs to a bowl, and then pour over the melted butter. Mix thoroughly, then tip into the tin and press down firmly to create an even layer. Chill for 1 hour.
2. Gently melt the chocolate in a large bowl over a pan simmering water (do not let the bowl touch the water). Mix all the egg yolks and vanilla extract in a bowl and stir into the chocolate, then add your chosen spirit.
3. Whisk the egg whites in a bowl until just beginning to stiffen, then gently whisk in the sugar to form a soft meringue – the peaks should be falling over. Gently fold the whites into the chocolate mixture and pour into the biscuit crumb case. Melt the milk chocolate then, with a dessert spoon, swirl over the top. Chill for at least 4 hours, until firm, before removing the tin and flaking a small amount of salt over the top.
We suggest serving this with a delicious white cosmopolitan for an extra oomph this Christmas!