A proper showstopper of a dessert, rich and decadent and easy to make ahead.
10oz bourbon biscuits
handful blanched hazelnuts, lightly toasted
1 tbsp unsweetened cocoa powder
3/4 stick unsalted butter, melted
For the caramel layer:
3/4 stick unsalted butter, cubed
2oz soft dark brown sugar
1 tbsp golden syrup
7oz condensed milk
½ tsp flaky sea salt
For the ganache:
7oz double cream
6oz dark chocolate, finely chopped – at least 70% cocoa solids
2 tbsp golden syrup
Handful blanched hazelnuts, toasted and roughly chopped
To serve:
Crème fraiche
300g bourbon biscuits
30g blanched hazelnuts, lightly toasted
1 tbsp unsweetened cocoa powder
80g unsalted butter, melted
For the caramel layer:
90g unsalted butter, cubed
60g soft dark brown sugar
1 tbsp golden syrup
200g condensed milk
½ tsp flaky sea salt
For the ganache:
200ml double cream
170g dark chocolate, finely chopped – at least 70% cocoa solids
2 tbsp golden syrup
20g blanched hazelnuts, toasted and roughly chopped
To serve:
Crème fraiche