Nothing says ‘relax’ like a thick slice of this deliciously decadent chocolate pie. Rich in taste, sticky in texture, and astounding to the eyes.

This recipe is in three stages – creating the pastry dish, the filling and then the decorations, so you can create a different taste, and so that you can leave the different stages to different times of day.

To Serve 8
For the Pastry
225g Plain Flour
2tbsp Cocoa Powder
140g Butter
2tbsp Caster Sugar
1-2tbsp Cold Water

For the Filling
175g Butter
350g Soft Dark Sugar
4 Eggs, Lightly Beaten
3tbsp Cocoa Powder, Sifted
150g Plain Chocolate
300ml Single Cream
1tsp Chocolate Essence

For the Decorations
425ml Double Cream, Whipped
Chocolate Flakes and Curls

1.       For the Pastry, sift the Flour and Cocoa into a mixing bowl. Rub the butter into it with your fingertips until it resembles breadcrumbs. Stir the sugar and enough water to make a soft dough. Wrap it up in cling film and chill for fifteen minutes.

2.       Heat the oven to 190 C, and roll out the Pastry on a lightly floured surface to a large enough size to line a flan tin or dish. Fill with baking beans and bake in the oven for fifteen minutes. Remove the beans, then bake for ten more minutes, until crisp. Set Aside.

3.       For the filling, beat the Butter and Sugar together, gradually beating in the Eggs and Cocoa powder. Melt the Chocolate, and slowly beat it into the mixture with the Single Cream and Chocolate Essence.

4.       Lower the oven temperature to 160 C, and then pour the filling into the pastry case and bake for forty five minutes – or until the filling has gently set.

5.       Leave the pie to cool completely, and then transfer to a serving plate. Decorate with the Whipped Cream , Chocolate Flakes and Curls. Chill, and serve.

Photo Courtesy of: Fields of View