Oh my goodness, fudgy chocolate goodness with a biscuit crumb, nuff said.
1 packet chocolate bourbon or Oreo cookies
6 tablespoons melted butter
113g/4 oz butter, diced
285g/10 oz plain/semi sweet chocolate
250ml/8 fl oz double/heavy cream
113g/4 oz sugar
1 teaspoon vanilla extract
Pinch of salt
Preheat your oven to 350F/180C/Gas 4.
Scrape out the creamy centre from each of the cookies, you won’t need this bit (you can eat it while you work). Crush the cookies to crumbs and mix with the 6 tablespoons melted butter.
Press the mixture into the base of a pie tin. Bake in the oven for ten minutes. Remove and allow to cool.
Pop your chocolate and butter cubes into a pan and melt over a low heat, stirring until smooth. Remove from the heat and allow to cool a little.
In a separate bowl whisk together the eggs, cream, sugar, vanilla and salt. Whisk for a few minutes until it is light and bubbly.
Now add your cooled chocolate mix, whisking as you go.
Pour into the prepared crust, don’t over fill it as it expands when cooking.
Bake in the oven for 30 minutes, the centre will still be a little bit wobbly.
Remove from the oven and allow to cool, pop in the fridge for a couple of hours to set before serving.