150g digestive biscuits
30g butter or hard margarine
250g chocolate – plain or milk
240 ml double cream
Place butter in a small bowl and melt in a microwave, or place in a saucepan and melt on a low heat.
Place biscuits in a medium bowl and crush with the end of a rolling pin. Stir into butter.
Press into the base of a round, 20cm dish or tin. Chill in fridge.
Break chocolate into pieces and place in a bowl. Melt chocolate in a microwave or place bowl over a pan of hot water and melt by stirring occasionally.
Separate two eggs into yolks and whites, placing yolks in a small bowl and whites into a large bowl.
Whisk the egg whites until they make soft peaks.
Whisk the cream until it makes soft peaks too.
Add the remaining egg plus the yolks to the chocolate mixture, stirring well.
Fold the cream into the egg whites.
Fold the chocolate mixture into the egg white mixture until completely mixed.
Pour into the biscuit case and return to fridge until needed.