Crush the bourbon biscuits to form crumbs. (You could use a grinder, even a rolling pin does the trick) Toss the crumbs in about 50 g of the softened butter till they are evenly moistened.
Press the buttered crumbs to the bottom and sides of a greased 9-inch spring-form tin. This is the unfilled pie shell where we shall pour in the chocolate-cream sauce.
Place pan in the freezer for 20 minutes.
In a bowl, whisk the eggs and sugar till light and almost doubled in volume. Keep aside.
Melt the chocolate and butter carefully in a double boiler (heat-proof bowl over simmering water), stirring well to ensure there are no lumps. Cool for 5 odd minutes. Gently fold the cream into the melted chocolate.
Finally fold in the beaten eggs, combining gently, taking care to not over-mix .
Pour the chocolate mixture into the tin with the set cookie crust and bake at 180 C for about 40 minutes or until just set. Remove from the oven and set aside to allow it come to room temperature.
emove from the oven and set aside to allow it come to room temperature.
For the Chocolate Sauce
For the chocolate sauce, in a saucepan, mix all the ingredients and cook over a low flame, stirring regularly, till the sauce is smooth and glossy.
Pour the sauce over the baked pie and refrigerate for a good 8 odd hours.
Grate some chocolate on top of them, with handheld grater. Your mud pie is ready !!!