Suitable for vegetarians Butter, 110g
Digestive biscuits, 175g crushed
Plain chocolate, 110g, broken into pieces
Cocoa powder, 1 table spoon
Amaretto liqueur, 2 tablespoons
Cream cheese, 200g
Gelatine, 1 x 11g sheet
Eggs, 2
Dark muscovado sugar, 50g
Ready-to-eat dried apricots, 175g
Golden caster sugar, 25g
Double cream, 150ml
Grated chocolate, to decorate
Method:
1. Reserve 25g of butter, then melt the rest in a saucepan over a low heat. Add the crushed biscuit stirring until coated. Tip them into a 20cm loose-bottomed flan tin or dish and press into an even layer over the bottom of the dish. Chill in the refrigerator until firm.
2. Put the rest of the butter, chocolate pieces, cocoa and amaretto liqueur into a large heatproof bowl. Sit the bowl over a saucepan of simmering water and allow to melt, stirring occasionally to blend. Cool mixture slightly.
3. Beat the cream cheese in a mixing bowl, to soften it and then stir in the cooled chocolate mixture.
4. Put 90ml of boiled water into a bowl or jug. Sprinkle in the powdered gelatine, stirring to disperse it. Leave it to dissolve for about 3 minutes, stirring from time to time, until the liquid is perfectly clear.
5. Whilst the gelatine liquid cools slightly, put the eggs and muscovado sugar into a large heatproof bowl. Stand the bowl over the saucepan of gently simmering water and use hand-held electric mixer to whisk them until very light and thick, and much paler in colour. Fold into the chocolate mixture, then fold in the gelatine liquid. Pour over the biscuit crumb base and chill until firm.
6. Meanwhile, make the apricot sauce. Put the apricots into a saucepan with about 150ml of water. Add the caster sugar and simmer until the fruit is soft, about 10 minutes Cool, then puree in a blender until smooth.
7. Decorate the dessert with whipped fresh organic cream and grated chocolate, then serve with the apricot sauce.
Go to What to Buy for details about organic dairy products.
