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Blitz the cookies in a food processor or bash with a rolling pin, add the chocolate, sea salt and butter and blitz again until the mixture begins to bind together.
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Tip crumb mixture into 9" flan/cake tin with removable base.
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Press down crumb mixture, pushing up the sides of the tin to create biscuit walls.
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Pop base into the fridge for at least an hour whilst you set to work on the filling.
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Combine the cornflour and milk ensuring there are no lumps and flour has completely dissolved.
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Add the chopped chocolate, cream, coffee, cocoa, vanilla, sugar, olive oil and salt to a saucepan and gently heat.
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Once the chocolate has completely melted and the liquid has turned a dark colour, add the cornflour mixture.
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Continue to stir, do not leave! The mixture will thicken quite quickly to a chocolate custard consistency.
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Pour into a bowl and cover mixture with clingfilm or wet baking sheet, actually have the film touching the mixture to prevent a thick skin forming. Allow the mixture to cool for 20mins.
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Once cooled pour into the biscuit base and return to the fridge for a couple of hours or overnight (mine was left overnight)
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To decorate I finely grated some of the remaining dark chocolate over the top but you can decorate as you see fit.