For the base:
10 very finely crushed graham crackers/Digestives
150 grams butter, melted
For the filling:
1 teaspoon liquid sweetener
2 tablespoons whole wheat flour
160 grams dark chocolate
For the icing (optional):
Preheat the oven 360°F.
Leave it for about 10 minutes, and tap on the sides of the pan, to release bubbles before baking it.
Place on a rack low in the oven.
Bake for 35 – 45 minutes, or until the middle of the cake is almost set when you tap the pan – that’s when the filling is firm but still creamy.
The icing gives a nice, subtle acidity to the cake, which is a nice contrast.