Triple Chocolate Pie

Photo by Mark O'Meara

Take a few shortcuts with this rich, chocolate tart topped with caffee cream and dark chocolate curls


Serves 8-10

For the Crust

  • 250g chocolate chip cookies

  • 75g butter, melted

  • 180g dark chocolate, chopped

  • 600ml whipping cream

  • 2 Tbsp cocoa powder, sifted

  • dark chocolate curls, to serve

For the Filling

  •  1 tsp instant coffee powder

  •  100g dark chocolate, chopped

  •  100g butter, cubed

  •  150g (3/4 cup) sugar

  •  2 Tbsp milk

  •  2 Tbsp cocoa powder

  •  100g (3/4 cup) plain flour

  •  1 1/2 Tbsp self-raising flour

  •  1 egg, lightly beaten



1. Preheat the oven to 165°C (330°F). Using a food processor, process biscuits to fine crumbs (or place the butter biscuits in a large ziplock bag and crush it with a rolling pin into fine crumbs). Add butter. Process until combined. Press mixture over base and sides of 23 cm-round (base) pie pan. Refrigerate for 30 minutes 


2. In a bowl, combine coffee and 1 tablespoon hot water until smooth. In a saucepan over medium heat, place chocolate, butter, sugar, coffee mixture and milk. Stir for until smooth and combined. Set aside to cool. Whisk in cocoa and flours. Whisk in egg until combined.

3. Pour filling over biscuit base. Place tin on a baking tray. Bake for 35 minutes or until top is firm to touch. Stand for 20 minutes.

4. In a small saucepan over medium-high heat, bring 1/2 cream just to the boil. Add chocolate, remove from heat, stir until smooth. Spread 2/3 of the ganache over top of pie. Set aside for 20 minutes.

5.  Using an electric mixer beat cocoa and remaining cream until soft peaks form. Serve pie topped with cream mixture, chocolate curls and drizzled with remaining ganache.

​​'' We must have a pie. Stress cannot exist in the presence of a pie.” ― David Mamet, Boston Marriage


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