Cafe Lula

Yep. Chocolate. Banoffee. Pie. Look at it. Don’t you just want to stick your face in it? Well, you shouldn’t. You’d have cream all over your face! It would be much more sensible to eat it with a spoon.

I can’t even believe how good this is. Good luck getting it out of the tin to serve though. The only way to get it out is to eat it. And it’s nice to eat it, so it’s a happy coincidence!

Chocolate banoffee pies

Barely adapted from the April 2010 issue of delicious magazine

Makes 6

Ingredients:

260g dark chocolate digestives

190g butter (90g for base, 100g for filling. I used lightly salted)

1 tbsp cocoa powder, plus extra for dusting

75g dark chocolate, chopped

395g can dulce de leche

100g brown sugar

1 tbsp golden syrup

150ml double cream (the original recipe used double this)

2 small bananas

Put the digestive biscuits in a large sandwich bag and crush them with a rolling pin by either rolling or bashing. Melt 90g of the butter in a bowl, then add the digestives and cocoa powder and mix well. Divide equally between six 10cm base individual fluted tart tins, and press into the base and sides. Chill in the fridge for about 20 minutes.

Place the chocolate in a bowl and melt over a pan of simmering water. In another pan, heat the caramel, remaining 100g butter and the sugar over low heat. When the sugar has dissolved, pour the mixture into the chocolate bowl and add the golden syrup, stirring well.

Fill the tart tins with the chocolate caramel mixture and chill for an hour.

When you’re ready to serve, whip the cream to soft peaks in a bowl. Slice the bananas and split evenly between the pies, then top with the cream and dust with cocoa powder.