Ingredients
250g packet Choc Ripple biscuits
75g unsalted butter, melted
Cocoa powder and vanilla ice-cream, to serve
FILLING
200g dark cooking chocolate, chopped
125g unsalted butter, chopped
1/3 cup Scotch whisky
1 cup caster sugar
3 eggs
2/3 cup plain flour
2 tablespoons Dutch processed cocoa powder (see Tip)
WHISKY FUDGE SAUCE
200g dark cooking chocolate, chopped
¾ cup pure cream
1 tablespoon whisky
Method
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Grease a 25cm x 3cm deep, loose-base flan tin.
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Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base and up side prepared tin. Place on an oven tray. Refrigerate while preparing filling.
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To make filling, combine chocolate, butter and whisky in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Mixture will look slightly grainy at this stage. Remove bowl from pan. Whisk in sugar. Cool for 15 minutes.
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Whisk in eggs, one at a time. Add combined sifted flour and cocoa. Whisk until combined. Pour into biscuit case.
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Cook in a moderately slow oven (160C) for about 30 minutes, or until a crust forms on top and mixture is just set in centre when lightly touched. Remove. Cool in tin.
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To make whisky fudge sauce, place chocolate and cream in a small saucepan. Stir over a low heat until melted and smooth. Stir in whisky.
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Remove tart from tin. Place on a serving plate. Dust with sifted cocoa. Serve with ice-cream and warm sauce.
