Double Chocolate Tart with Fudge Sauce

Preheat the oven to 160°C fan bake.

Base: Place the biscuits in a food processor and process to fine crumbs.

Add the butter and pulse to combine well.

Tip into the tin and using the back of a teaspoon, press evenly over the base and 3cm up the sides of the tin. Make sure there isn’t a thick edge where the base meets the sides of the tin. 

Chill while you make the filling. 

Filling: Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Don’t let the base of the bowl touch the water. Take off the heat and set aside. 

Whisk the eggs, sugar and vanilla together for 5 minutes until very pale and light. Fold in the chocolate, cocoa and cream until well combined.

Spoon into the biscuit base and smooth the top. Bake for 35 minutes until just firm but still with a little wobble in the centre. Don’t overbake.

Remove from the oven and cool completely in the tin. The filling will deflate and may crack as it cools.  

To serve: Carefully run a warm knife around the inside of the tin before releasing the sides. Transfer to a plate and serve with the fudge sauce and softly whipped cream if desired. 

Fudge Sauce

Place all of the ingredients in a saucepan and melt over a medium heat until the sauce is smooth and glossy. Cool.