Pharaoh's Pudding - Chef Recipe by Ross Dobson
"This traditional Egyptian dessert is usually made with cooked puff pastry, but I couldn’t resist us...
1 cup cream
165g butter, salted
1 Tbs golden syrup (optional)
200g plain (Nice) biscuits
1 1/2 Tbs cocoa
1 Tbs icing sugar (or use 200g chocolate biscuits)
125g melted butter
400g dark chocolate (65% )
400mL thickened cream (35%)
2 Tbs icing sugar
2 sheets gelatin
Place sugar into a heavy bottom pan, place on high heat. When it starts melting, shake and swirl pan until caramel forms.
Once golden brown, place butter and cream inside and carefully mix until all melted and smooth. Cook for another 5 minutes. Let it cool completely and thicken.
Place biscuits into food processor. Process until fine crumbs form. Add other ingredients and pulse until incorporated. Replace it into a 22cm spring form; press crumbs with spoon moulding a 'pie' crust. Refrigerate.
Heat cream, sugar and chocolate pieces, mixing until melted and smooth. Place gelatin sheets into cold water for 5 minutes. Take it out, squeeze excess water and replace it into melted chocolate mixture. Mix well. Let it cool.
Take crust out of fridge; pour 1/3 of caramel on it. Refrigerate for another 10 minutes, then place chocolate mousse on it and then another 1/3 of caramel on top. Refrigerate for 1-2 hours before slicing it with warmed knife.