Ingredients

Pre-heat oven to 220°C or Gas Mark 7. Butter a 20cm flan tin or shallow cake tin.

Place the biscuits into a food processor and process into crumbs (or place in strong clear bag and hit with a rolling pin).

Melt the butter and stir in the biscuit crumbs, spoon into the cake tin and spread evenly.

Melt the chocolate in a bowl over a saucepan of simmering water.

Add the mascarpone cheese and gently beat in the eggs.

Gently stir in the baileys liqueur and pour into the tin.

Bake for 15 minutes, remove from the oven and leave to cool.

Serve with cream or ice-cream.

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