Bottom:
125 g digestive and mariekjeks (50-50) crumbled and mixed with
60 g melted butter and
1tbs Cocoa powder
Spread on a round baking form
Fill:
400g chopped dark chocolate
60ml rum
60 ml golden syrup (or agave syrup)
Put together in a bowl and melt au bain Marie (over hot water)
Blend in chili powder as much as you like
Meanwhile whip 5dl of double cream stiff but still soft
Fold it in the chocolate blend
Pour over the bottom
Put cold in the fridge for one night
Next day remove the form, sprinkle a Nice layer of Cocoa powder on top, decorate with fresh chili and chocolate plates on the side.
Bon appetit, Jelrik
