Base
50 g butter
10 Digestive biscuits
3 tbsp Dansukker Brown Sugar

Chocolate cream
150 ml whipping cream
90 g Dansukker Cane Sugar
95 g Dansukker Dark Muscovado Sugar
3 egg yolks
150 g dark chocolate
90 g butter at room temperature
1 pinch of salt

Italian meringue
2 egg whites
220 g Dansukker Granulated Sugar
100 ml water
Zest of 1/2 lemon, preferably organic

Melt the butter and mix with the digestive biscuits and sugar. Press the mixture onto the base of a round springform tin, about 18 cm in diameter.

Heat the cream, granulated sugar and muscovado sugar in a saucepan. Put aside.

Whisk the egg yolks lightly together in a bowl. Add the cream mixture while whisking, and pour back into the saucepan. Heat to approximately 85°C.

Finely chop the chocolate and add to the cream mixture. Beat to a smooth mixture and then add the butter a little at a time. Finally add a pinch of salt. Beat until the mixture is smooth.

Pour the chocolate cream over the base and leave to set in the refrigerator for about 2-3 hours.

Whisk the egg whites until light and fluffy. Bring the water, sugar and lemon zest to the boil in a heavy-based saucepan and heat to 120°C. Pour the sugar syrup as a thin stream into the egg whites, while whisking. Continue whisking until the meringue has cooled.

Place the meringue in a piping bag with nozzle of your choice, and pipe over the chocolate pie. Caramelise the meringue using a cook’s blow torch and serve the pie.