For the biscuit:

• 200g soft butter
• 150g icing sugar (sifted)
• 1 egg
• 360g flour (sifted)
• 30g cocoa powder (sifted)
• orange zest
• pinch of Halen Môn sea salt

For the ganache:

• 250g dark chocolate
• 180g whipping cream
• 70ml port
• 30g butter

1. Start by creaming the butter and icing sugar together in a mixer until pale and fluffy. Add one egg and beat until fully incorporated. Slowly add the flour and cocoa powder whilst the mixer is beating on a low speed. Add the zest of one orange and a pinch of sea salt. Beat until it forms a ball. Whilst the dough is still soft, roll thinly between two pieces of parchment or silicone baking sheets and chill for 30 minutes in the fridge or freezer. Once chilled, cut out circles of your desired biscuit size, cutting out a smaller hole in the centre for the jam.
2. Bring the cream to the boil and pour over the chocolate. Blend thoroughly with a hand blender then add the butter. Blend again until the mixture has completely emulsified then add the port. Allow to cool before transferring into a piping bag.
3. To assemble, pipe the ganache in a circle around the biscuit, leaving space in the middle. Spoon a little bit of cherry jam then add the second biscuit to complete the dodger!

Originally featured on Anrhegion Melys Richard Holt.

Recipe by Richard Holt.