- 300g/10½oz bourbon biscuits, crushed
- 75g/2½oz butter, melted
- 85g/3oz dark chocolate, minimum 70 per cent cocoa solids
- 85g/3oz butter
- 2 free-range eggs
- 85g/3oz muscovado sugar
- 100ml/3½oz double cream
- 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids
- 150ml/5½fl oz double cream, plus extra to serve
- 3 tbsp golden syrup
- 175g/6oz icing sugar, sieved
- Preheat the oven to 180C/365F/Gas 4.
- Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.
- For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).
- Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.
- Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.
- Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.