Triple Chocolate Pie
Take a few shortcuts with this rich, chocolate tart topped with caffee cream and dark chocolate curls
Ingredients;
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
Method
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
MAKE THE FILLING
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
