Ingredients:
250g unsalted butter
250g plain chocolate digestives (or
Bourbon biscuits
2tbsp soft brown sugar
400g dark/bitter chocolate (60-70
percent cocoa solids), broken up
5 large eggs, separated
125g caster sugar
150ml double (heavy) cream
3tbsp dark rum
Icing sugar and cocoa to dust

Method:
1. Preheat oven to 180‹C (350‹F). Melt 125g butter in pan. Grind biscuits in food processor. Add brown sugar and melted butter; pulse to mix. Tip into deep, 23cm (9-inch) springform tin. Press down all over base. Chill for 20 minutes.
2. Chop remaining butter and melt with chocolate in bowl over pan of simmering water, making sure base doesnft touch water. Leave to cool.
3. Put egg yolks and caster sugar in bowl. Beat with electric whisk until pale and creamy. Stir cream and rum into melted chocolate, then fold in egg mixture with large metal spoon.
4. Wash and dry whisks. Whisk egg whites in clean bowl till soft peaks form. Fold into chocolate. Spoon over biscuit base; bake for 25 minutes, or until risen but still slightly wobbly.
5. Cool slightly in tin (it will sink a little and firm up). Dust with icing sugar and cocoa, and serve warm.

>> Each serving: 463.5 Calories; 6.2g protein; 34.3g carbohydrate; 35.1g fat (14.3g saturated); 3.3g fibre; 125mg cholesterol; 132.9mg sodium.