I am a complete sucker for any recipe that has a digestive biscuit/graham cracker crumb base and this one jumped right out at me, probably because of the mix of chocolate and fresh berries in the seductive Green & Black’s photograph.
The mix of chocolate, berries and whipped cream is DIVINE.
Chocolate Pudding Pie
(from Green & Black’s ‘Ultimate’)
For the base
- 80g unsalted butter, plus extra for greasing
- 60g dark (70-80% cocoa solids) chocolate
- 225g digestive biscuits
For the filling
- 180g dark (70% cocoa solids) chocolate, broken into pieces
- 180g unsalted butter
- 4 medium free range eggs
- 180g dark muscovado sugar
- 180ml double cream
- Creme fraiche, to serve
- Preheat the oven to 180degrees celcius/gas mark 4.
- For the base, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until completely melted and combined. Crush the biscuits (I use a blender) into fine crumbs and add to the melted mixture.
- Butter the bottom and sides of a 23cm loose-based tin. Put the base in the tin, press it down and let it chill for half an hour in the fridge.
- Meanwhile melt the butter and dark chocolate for the filling in the same way. Put the eggs, sugar and cream in the blender and mix together. Allow the melted chocolate mixture to cool (otherwise you risk the cream curdling). Once cool, add the melted chocolate mixture to the blender and blend together again, making sure that all the sugar is mixed in.
- Remove the base from the fridge and pour the filling over the base. Put in the oven and cook for 45 minutes until firm. It will rise up as it cooks but, once removed, will shrink again slightly.
- Allow to cool and serve with a generous serving of creme fraiche.
– This is delicious made the day before and means you can avoid last-minute panics.