I saw this recipe on Lea & Jay‘s blog and knew I had to try it. I wanted to make sure it was served as thin slices so I made it into a tart and changed the name. It was served to some picky eaters and I wanted to make sure calling it a Chocolate Biscuit Cake didn’t dissuade anyone from trying it. Thank you for this recipe Lea & Jay. It’s decadent, quite an indulgence and easy to make. This was my first time using Lyle’s golden syrup and it has become one of my favorite ingredients, so thank you for that too!
To start, preheat the oven to 350°F while you make the tart crust. In a small pot melt 6tbl butter, set aside. In a food processor* pulse 1lb digestive biscuits until finely ground, add the melted butter and pulse again to combine. Pour the biscuit mixture into a 10″ tart pan and spread out the mixture with your hands or a small glass pressing down firmly and evenly. Bake 10-12 minutes, it will look slightly darker and firm. Cool 10-15 minutes before filling the tart shell.
While the crust is cooling make the truffle filling. In a double boiler melt 2lbs dark chocolate** with 1lb butter. Once the chocolate and butter are melted remove it from the heat and gently whisk in 1/4cup heavy whipping cream, 1/3cup golden syrup and a pinch of salt until smooth. Pour the truffle filling into the cooled tart crust and refrigerate 3 hours or overnight to firm up.
Once the tart is firm enough to glaze, make the Ganache. In a double boiler melt 8oz dark chocolate*** with 1/2cup heavy whipping cream. When it’s melted take it off the heat and gently whisk in 1tbl light corn syrup. Reserve about 1/4cup in a piping bag or plastic zip top bag for piping then pour the rest over the chilled tart. Refrigerate the tart again (about 30 minutes) to firm up the topping. Let the reserved chocolate sit on the counter to cool. After the tart has firmed up a bit, pipe (neat) lines across the tart.
The tart is delicious either chilled (not cold!) or room temperature. The chilled version is similar to fudge, very rich and dense but at room temperature it melts in your mouth and taste lighter. We liked it best at room temperature.
* If you don’t have a food processor put the biscuits in a plastic zip top bag and smash them with a rolling pin or your fist.
** I used a mixture of 1.5lbs bittersweet chocolate and 0.5lb semisweet chocolate
*** I used semisweet chocolate for the Ganache topping
2lbs dark (good quality) chocolate
1lb plus 6tbl butter, unsalted room temperature
1/4c heavy whipping cream
1/3c Lyle’s golden syrup
1lb digestive biscuits
pinch of salt
8oz dark (good quality) chocolate
1/2c heavy whipping cream
1tbl light corn syrup