Seriously – this recipe only requires the hob, no oven at
all! I know it’s hard to believe. This is an incredibly rich and indulgent
dessert and is so simple to make I predict it will become a much loved and
trusted recipe to fall back on when you need to rustle up something special at
speed.
The chocolate filling is basically a thick ganache that has been allowed to set in the fridge. It is so creamy and rich that even I couldn’t manage a huge slice...trust me, I tried!
The biscuit base is similar to the traditional cheesecake biscuit base but with a twist – the addition of golden syrup; this adds a sweet note and works well with the unsweetened ganache.
This is one of my rare recipes where everyone in the family
had a second slice – it seemed to suit all tastes, preferences, age groups!
Ingredients
For the
biscuit base:
200g biscuits – hobnobs, digestives or shortbreads will all work
100g unsalted butter
1 tablespoon golden syrup or honey
200g biscuits – hobnobs, digestives or shortbreads will all work
100g unsalted butter
1 tablespoon golden syrup or honey
For the
ganache:
200ml whipping cream, plus a further 200ml for whipping and piping on top
1 teaspoon vanilla extract
100g dark chocolate
100g milk chocolate
200ml whipping cream, plus a further 200ml for whipping and piping on top
1 teaspoon vanilla extract
100g dark chocolate
100g milk chocolate
To decorate: raspberries or chocolates – I used Twirl pieces
Method
Place the biscuits, butter and golden syrup in a food
processor and blitz until you have moist crumbs. If you don’t have a food processor, place the
biscuits in a bag and beat to crumbs with a rolling pin. Then put in a bowl and add the butter
(melted) and golden syrup.
Press the crumbs into a 36cm x 12cm rectangular loose
bottomed tart tin. Alternatively, you
could use a 23cm round loose bottomed tart tin.
Refrigerate for at least an hour.
Now make the filling: Place the cream in a saucepan and add
the vanilla.
Bring the cream to up to boiling point, without actually
letting it boil, and then remove from the heat.
Break up the chocolate and add to the cream.
Let it stand for a couple of minutes before going in with
your whisk and ensuring that the cream and chocolate are fully combined.
Leave to cool for 15-20 minutes. Whisk occasionally to thicken up the ganache.
Remove the tart base from the fridge and pour the ganache
into it.
Return to the fridge and leave to firm up – once it is firm,
wrap it in clingfilm (if you try and do this straightaway you will get a mess
and the clingfilm won’t pull away easily).
Remove from the fridge 30 minutes before you wish to serve
and decorate with whipped cream and either raspberries or chocolates.
Serve in slices.
Bask in the glory of the wonderful thing you have created.
Eat.
15 comments:
So easy CC but also very lovely to look at! No wonder the family went back for seconds, think I would have thirds too :D
Oh CC, this looks lovely! And I already have all the ingredients! I'm going to make it right now!
Ooh, ooh, ooh, I am lost for words!!!!
I'm absolutely not surprised whatsoever that everyone had a second slice!
So simple, yet so delicious-looking. I love the long tart tin...... makes it look quite stunning. Can I have a piece now please????
Yummy! This goes to my to-do list. I might have all ingredients in house at the moment...
This is very dangerous recipe. Thanks!
That looks delicious. I love the smoth richness of ganache. A great stand by recipe. Beautifully presented too
Yun! A no bake tart would be perfect for the hot weather we've been having.
this look absolutely beautiful and delicious!:)
Ooooh, this is a bit like Nigella's Chocolate Truffle Cake (from Feast)and that is SO good. I am very envious of your rectangular tart tin, I think I need one of those!
A dessert for chocolate lovers, hobnobs and twirl = yum!
That looks delicious, CC. It looks very professional in the oblong tin.
Lovely, a dessert for me! Looks absolutely delicious and I love chocolate! :-)
See my earlier post, hot Fudge Cake!
Michael
http://michaelswoodcraft.wordpress.com/2014/03/17/hot-fudge-sauce-chocolate-cake-and-ice-cream/
Oh man, this looks super amazing! How I would love a slice of it right now...and the addition of twirl pieces on top - genius!
Can I ask what biscuits you used for this recipe? I'm thinking of making this later. :)
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