Yields1 Serving
 200 g dark chocolate chopped
 150 g unsalted butter diced
 2 large eggs
 1 large egg yolk
 40 g caster sugar
 125 g cooked, peeled chestnuts roughly chopped
 125 g dried figs roughly chopped
 125 g white chocolate roughly chopped
 Cocoa powder for dusting
For the base
 200 g digestive biscuits
 100 g unsalted butter, melted

Preheat the oven to 150C/Gas 2; for the base, place the biscuits in a large bowl and crush with your hands or a rolling pin; add the butter and mix to a paste; press firmly and evenly in a 20cm square baking tin, lined with baking parchment; leave in the fridge to set


Melt the chocolate and butter in a microwave; whisk the eggs, yolk and sugar until thick and pale; gently fold in the chocolate mixture then the chopped chestnuts, figs and white chocolate; spread evenly over the biscuit base and bake on the middle shelf of the oven for 25-30 minutes; when ready a skewer inserted in the bar will come out with lots of gooey crumb attached and there will be a light crust on top; cool then refrigerate until set


Remove from the tin and peel off the baking parchment, cut into bars and dust lightly with cocoa powder

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