Delicious, rich and very naughty, this is a chocolate tart with a chocolate biscuit base. Be sure to use chocolate that has around 40% cocoa solids to ensure it has a smooth texture and sets perfectly. The base of the tart is like rocky road without the marshmallows, so it is very indulgent.

Method:

• Line the base of a 23cm springform tin with non-stick baking paper. (Do not grease the base.)
• To make the base, measure the butter, chocolate and golden syrup into a bowl. Heat gently over a pan of simmering water, making sure the base of the bowl doesn’t touch the water, until melted, stirring until smooth.
• Add the biscuit pieces to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm.
• Release the spring sides and remove the firm biscuit base from the tin. Discard the baking paper underneath, then return the biscuit to the tin base and resecure the springform sides.
• To make the filling, place the chocolate in a food processor.
• Whizz until you have a fine powder. Measure the caster sugar into a saucepan with 6 tablespoons of water. Dissolve over a low heat until clear. Boil for 1 minute. Pour the sugar syrup into the food processor and whizz until the chocolate has melted. Add the Baileys and whizz again.
• Whisk the cream in a large bowl until medium–firm peaks.
• Pour the chocolate mixture into the cream and carefully fold together until smooth. Spoon onto the biscuit base and chill in the fridge overnight.
• To serve, arrange the chocolate truffles around the edge of the tart and dust lightly with icing sugar. Make sure you serve straight from the fridge. Run a hot palette knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to a serving plate.
• Cut into wedges to serve, with extra pouring cream, if liked.

Mary’s Tips Can be made up to a day ahead. Freezes well.

Recipe extracted from Mary’s Foolproof Dinners (Ebury Press)