Chocolate and caramel are a great combo
when you ignore the calorie content and this dessert was a huge success. When you slice it open the caramel oozes out beautifully between and the chocolate layer and biscuit base.
250g digestive biscuits
100g butter, melted
400g tin of cooking caramel
300g plain chocolate
570ml double cream
30g icing sugar
Line a 20cm loose-bottomed tin.
Break the biscuits up into crumbs in a bowl and mix in the melted butter.
Tip the mixture into the tin pressing it down firmly and evenly and allow to chill in the fridge for 20 minutes.
Reserve one tablespoon of the caramel in the fridge and then pour the rest on top of the biscuit base, into the centre leaving an inch gap around the edge.
Pop the tin back into the fridge for 20 minutes to chill.
Carefully heat the chocolate on the hob on the lowest heat, stirring continuously until it has melted.