Instructions

Dark Chocolate Ganache In a pan (medium heat or Induction 3), heat the crème with the liquid glucose. Mix together. In a mixing bowl, break the chocolate into smaller pieces. Pour the warm mixture over the chocolate and stir until the ganache is smooth and creamy. Cover with cling film and store at room temperature.

Biscuit Base Preheat oven to 190°C. Mix all the ingredients together until batter is nice and thick. Use 10 small ring moulds (approx. 6cm high) or a large pie tin (approx. 6-cm deep), placed on a baking tray with greaseproof paper. Pour the batter into the rings to form the base of the dessert (1 cm thick). Bake for 13 minutes. Remove from oven, then pour the still-creamy ganache from the mixing bowl directly onto the biscuit, filling to the top of the rings. Refrigerate the ganache-filled rings (or pie tin) for 6 hours before removing from the moulds. To enjoy with wine, it is best to let the dessert return to room temperature so as to enjoy all the flavors with a nice chew. Approximately 15 minutes prior for the small rings, and 30 minutes for the large pie tin.