Pre heat oven to 190°c fan 170°c – 375°f - Reg 5

1. Crush biscuits together, add sugar and melted butter

2. Press into 23cm pie pan

3. Bake in oven for 6-8 mins, then leave to cool.

4. Place chocolate & butter in a pan and just melt but do let bubble

5. In another pan heat cream & Merlot until hot and just starting to bubble

6. Remove wine mixture from heat add and mix in coffee, cocoa & sugar until smooth

7. Pour mixture over chocolate and butter and whisk until smooth

8. Put all over cooled biscuit base.

9. Garnish with grated chocolate.

Do not let the chocolate get too hot it just doesn't work!