I wasn’t really sure what to call this as it was a mishmash of 2 cakes….I was going to bake a chocolate tart and realised I didn’t have all the ingredients for the sweet pastry. So I decided to make a biscuit base instead. Then I discovered I didn’t have double/whipping cream but only single cream, so I therefore now had to bake. Despite all my misfortunes, this did actually turn out quite nice.

I was only making a small one for my other halves birthday, he loves chocolate…lol!

 

Makes a small portion for 1 or 2

For the filling:-

100g Milk Chocolate, minimum 35% cocoa

100ml single cream

50ml whole fat milk

1 egg

For the base:-

4 Digestive biscuits

1 Crunchie chocolate bar

1 tbsp butter – melted

For the toppings:-

small chunks of honeycomb to decorate

small edible spray glitter (optional), it was a birthday after all.

 

1. In a food processor put the digestives, crunchie bar and blitz until breadcrumbs, add in the melted butter and bring together.
2. Line a small springform tin with greaseproof paper. Empty the biscuit mixture into the tin and push/flatten down with your hands evenly. Refrigerate.
   

   

   
3. Empty the cream and milk into a pan and bring to the boil.
4. Place the chocolate into bowl in pieces.
5. Pour the hot cream and milk over the chocolate to melt, stir until blended. Set aside to cool.
   

   
6. Crack the egg into a dish and using a hand mixer, mix until fluffy.
   

   
7. Once chocolate has cooled, pour egg into bowl and mix through.
8. Remove biscuit base from fridge and pour in the chocolate mix.
9. Preheat your oven to 130 deg. Gently place the tin in the oven and bake for about 30 minutes. You want it set but with a slight wobble. Remove and allow to cool.
10. Sprinkle some cocoa powder over top (optional) the sprinkle the honeycomb pieces on top. Serve.
11. This can be chilled and kept for later. Serve at room temperature.