Madhouse recipe : Ultra Rich Chocolate Fridge Tart

 

This recipe is so simple to make but it produces a really rich, tasty dessert. To prove how popular it was at The Madhouse, the kids finished off the last bit yesterday and have requested that I make another one today ! I might just have to actually, as I still have half pots of cream and marscapone to use up !

Now, if you're in the UK, you can just use double cream. If you're in France, it always gets a bit more complicated because French cream - crème fraîche - has a much lower percentage of fat so it won't work in lots of recipes that require double cream. Marscapone is basically the equivalent of "treble cream" so using half thick (not liquid) crème fraîche and half marscapone gives you about the same texture as double cream.

Ultra Rich Chocolate Fridge Tart

ingredients :

175g digestive biscuits

150g butter

100ml double cream or 50ml thick crème fraîche + 50ml marscapone

200g dark chocolate

a sprinkle of chopped nuts (hazelenuts, pistachios, almonds, ... whatever you have in the cupboard !)

Play Jenga with your digestive biscuits while you weigh them out (or now that I've done the hard work for you, just take about eight or nine out of the packet !).

Put them in a freezer bag and crush them with a rolling pin. I always like to leavesome larger lumps to give it a rougher texture that complements the smooth, creamy chocolate topping.

Melt 2/3 of the butter in a large bowl then add the biscuit crumbs and mix. Press into the base of a loose-bottomed cake tin.

If you're on a diet, look away ! Put the remaining butter and the cream (or marscapone and cream) in a large bowl and heat in the microwave or over a bain marie until just below boiling point.

Even if you're not keen on plain chocolate, with the amount of cream in this recipe, you need to go for plain chocolate here or it would be just too rich - in fact, the darker the better.

Break the chocolate into pieces in the hot cream and stir until it's all melted and combined. You may have to heat it for an extra 20 seconds if it's cooled to much for the chocolate to melt properly.

Pour over the biscuit crumb base and spread out with a spoon or spatula so that reaches all the corners.

Sprinkle over some chopped nuts and chill for at least a couple of hours in the fridge until set.

It's very rich so you'll only need a small portion but it's decidedly decadent and delicious !