Decadent chocolate dessert

We all need to treat ourselves sometimes, and though we might be jewellery

or shoes-addict, nothing will ever beat a really yummy piece of chocolate.

And here I have the best recipe ever for a super easy, super delicious 

no-cook chocolate tart!

I will admit that it is no exactly my own recipe, I found it on the BBC Good Food website, however it has become my signature dessert, which I regularly bribe my friends with when I need help!

I won't lie, it is a really rich desert, but I promise that even a small bite will

fulfill any chocolate craving you may have!

The recipe says that it is for 8 people, but I think that it can serve more people than that. I recommend serving it in very small squares - that way you won't feel bad about having seconds!

Ingredients

200g pack all-butter biscuits

(I use hbnobs, and I usually put the whole packet which is 300gr)

100g butter

1tbsp golden syrup or honey

100g bar dark chocolate

100g bar milk chocolate

1 tsp vanilla extract (or bourbon for a kick, I'll leave you to experiment!)

2 tbsp icing sugar

200ml whipping cream

Recipe

1. Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
2. Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
   
   
   

   

   
   
3. Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

You can find the recipe on the BBC Good Food website here.


Bon appétit! :)