A few TFS members asked me for this recipe via FB so here goes
200g/ 7oz digestive biscuits
75g/ 3oz butter, melted
175g/ 6oz dark chocolate
20 marshmallows
1 medium egg, seperated
300 ml/ 1/4 pint double cream
Place the biscuits in a polythene bag and finely crush with a rolling pin.
Melt the butter in a medium-sized saucepan, add the crushed bicuits and mix together. Press into the base of the prepared tin and leave to cool in the fridge.
Melt 125g/ 4oz of the chocolate with the marshmallows and 2 tablespoons of water in a saucepan over a gentle heat, stirring constantly. Leave to cool slightly, then stir in the egg yolk, beat well, then return to the fridge until cool.
Whisk the egg white until stiff and standing in peaks, then fold into the chodolate mixture. Lightly whip the cream and fold three quarters of it into the chocolate mixture. Reserve the remainder. Spoon the chocolate cream into the flan case and chill in the fridge until set.
When ready to serve, spoon the remaining cream over the chocolate pie, swirling in a decorative pattern. Grate the remaining dark chocolate and sprinkle over the cream, then serve. (I didn't bother with this last part and just used some squirty cream instead)