Ingredients:9 oz plain, sweet biscuits (such as granita)
4.5 oz unsalted butter, melted
Filling:
1 egg, lightly beaten
1 large orange, rind finely grated
2/3 cup thickened cream
2/3 cup caster sugar
2 oz dark chocolate, melted
1 tablespoon cocoa powder
Icing:
1 1/4 cups icing sugar mixture
2 teaspoons unsalted butter, softened
1 orange, juiced
3 drops orange food colouring, optional
Directions:
Preheat oven to 350 F. Grease a 1 1/2 inch-deep, 7*11 square pan and line with baking paper.
Place biscuits in a food processor. Process to fine crumbs. Add butter. Process until well combined. Press mixture into pan. Refrigerate for 30 minutes or until firm.
Make filling: Place egg, orange rind, cream, sugar, chocolate and cocoa in a large bowl. Mix well. Pour over biscuit base. Bake for 25 minutes or until topping is set. Remove from oven. Cool completely in pan.
Make icing: Mix icing sugar, butter and 2 tablespoons orange juice in a small bowl until smooth. Stir in food colouring (if using), 1 drop at a time.
Place biscuits in a food processor. Process to fine crumbs. Add butter. Process until well combined. Press mixture into pan. Refrigerate for 30 minutes or until firm.
Make filling: Place egg, orange rind, cream, sugar, chocolate and cocoa in a large bowl. Mix well. Pour over biscuit base. Bake for 25 minutes or until topping is set. Remove from oven. Cool completely in pan.
Make icing: Mix icing sugar, butter and 2 tablespoons orange juice in a small bowl until smooth. Stir in food colouring (if using), 1 drop at a time.
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