Much more straightforward to make than it looks, this intense Islands dark chocolate dessert will impress your sweet-toothed, chocolate-loving friends and family.
With the special kick from the Baileys, this is the perfect recipe for this festive season.
175g unsalted butter, plus extra for greasing
250g pack of Lotus Biscoff biscuits (or digestive biscuits work just as well)
300ml double cream
125ml Baileys Irish cream
1/2 tsp vanilla bean paste
50g caster sugar
1 generous pinch of sea salt
Option - add cinnamon.
Melt 125g of the butter in a small pan. Meanwhile, grease a 36 x 13c rectangular loose-bottomed flan tin (a 23cm round tin will also work) and line the base with non-stick baking paper.
Very finely crush the Biscoff biscuits, either in a food processor or by placing them in a resealable bag and bashing with a rolling pin. Stir them into the melted butter until combined, then press into the tin, using the back of a spoon to press into the corners and up the sides - make sure there are no gaps. Pop in the freezer for 1 hour, or until completely firm.
For the filling, place the cream, Baileys, vanilla, sugar and salt in a saucepan, break in the chocolate, then dice and add the remaining 50g of butter. Melt over a low heat, stirring gently for 3-5 minutes, until smooth and velvety. Pour this into the biscuit base, gently shuffing the tin to level it out if needed. Leave to cool for 5 minutes.
Once cooled slightly, chill in the fridge for a couple of hours until the filling is completely set. Carefully remove from the tin and serve cold, with extra shavings of dark chocolate on top.