A chocolate tart with a Maryland chocolate chip cooking base and light, whipped cream, dark chocolate and whiskey filling. The saltiness adds a bit of depth. Never fails! If you use Edradour instead of Bailey’s you could argue that you’ve incorporated St Andrew into the mix!

 

for eight

  • 1¼ cup/200g/7 oz dark (70% plus) chocolate (or dark chocolate chunks)
  • 1¼ cup/300 ml whipping cream
  • 1 tbsp sugar
  • 4 tbsp Baileys (if you don’t have any Bailey’s use 2 tbsp cream and 2 tbsp Irish whiskey… and if you don’t have any Irish whiskey… St Patrick would say it was anathema…. but use Scottish! The ideal, in fact, is Edradour Cream Liqueur)
  • 2 pkts of Maryland chocolate chip cookies
  • 150g/three fifths of a packet of butter/5 oz butter
  • salt flakes (gold if possible)

 

  1. melt the butter
  2. crush the biscuits, mix with the butter, then squish, squelch, squash, push and press into a pie dish using the round side of a spoon and put in the fridge for half an hour
  3. melt chocolate in glass bowl over boiling water (NB not touching the water)
  4. allow to cool, in the meanwhile whip the cream and sugar
  5. when it starts to stiffen slowly at the Baileys
  6. gradually mix in the melted chocolate
  7. spread the mixture into the pie crust
  8. refrigerate about six hours
  9. sprinkle with salt

© 2014 Saucy Dressings

gold salt from hediard

You can imagine what a sparkle these gold salt flakes would give this cake…. they come from Cyprus and they are like gold dust to find.

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