Another chocolate recipe made using Mortimer Chocolate Powder

Method

For the base, crush the biscuits either in a bowl or plastic bag, with a rolling pin.

Melt the butter, add to the biscuits and stir until evenly coated.

Using the back of a spoon press the biscuits into the base and slightly up the sides of the tin.

For the filling, melt the butter in a saucepan over a low heat. Add the chocolate powder and stir until melted and glossy, remove from the heat. .

In a large mixing bowl, beat the eggs sugar and syrup with electric beaters until light and frothy.

Beat in the cream.

Beat in the melted chocolate.

Pour into the cake tin and bake at 180OC (160OC for fan ovens) for 50-60 minutes, until firm.

Leave in the tin for 10 minutes to cool before removing from the tin. Don’t worry if the mixture has risen in the middle, it will sink back whilst cooling.

Serve at room temperature with cream or ice-cream.