Rich and very moreish. The uncooked version is silky smooth and dense and the cooked version like a melting fondant, take your pick!
Preparation time 10min
Cooking time 45min
Serves 8
VG
For the base
300g chocolate digestives
125g butter, melted
for the filling
150g butter
150g plain chocolate, chopped
200g soft brown sugar
2tbsp cocoa powder
1tsp vanilla essence
200ml double cream
4 large eggs ( only necessary for the cooked version)
to serve
300ml double cream, whipped
chocolate shavings
Place the biscuits in a bag and crush with a rolling pin to fine crumbs. Tip the crumbs into a bowl and stir in the melted butter until well combined. Tip into a 23cm (9in) pie dish and press down into the base and sides, chill for 1 hour.
Place the butter and chocolate in a pan and melt over a low heat, stirring until smooth. Remove from the heat and stir in the sugar, cocoa, vanilla essence and cream along with the beaten eggs (if using),
Pour the filling into the chilled pie crust and chill (uncooked version) or cook at 180°C for 30-35min or until the filling has just set but still has a wobble in the middle.
Leave to cool then chill for 3-4hours.
For both pies, pile the whipped cream ontop of the pie and decorate with chocolate shavings.
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