Chocolate Layer Pie


3 1/2 ounces chocolate
4 3/8 ounces butter
7 7/8 ounces plain flour
1 tablespoon cold water
1 1/4 cups double cream
2 5/8 ounces caster sugar
2 eggs
7/8 ounce cornflour
7/8 ounce butter
1 1/16 teaspoons vanilla essence
1 3/4 ounces chocolate
7 1/16 ounces chocolate
2 eggs -- separated
1 1/4 cups double cream
2 1/16 teaspoons gelatine
2 tablespoons hot water
a little cocoa (optional)


Also, you will require A 23 cm (9 inch) fluted flan tin Swivel vegetable peeler For the pastry First melt the chocolate in a bowl over a saucepan of hot but not boiling water. Rub the butter into the flour, bind to a dough with the chocolate and the tablespoon of water. Carefully press into the fluted flan tin, ensuring that there are no thick corners in the base. Bake in a moderate oven (180 C/350 F/Gas Mark 4) for 20-25 minutes. Leave to cool, then carefully remove the pastry case from the tin. For the custard In a saucepan, blend together the cream, sugar, eggs and cornflour until smooth. Stir continuously over a very low heat until just starting to thicken. Do not allow to boil. Remove from the heat, stir in the butter, vanilla essence and broken-up chocolate, then leave to cool. Place in the refrigerator and leave until very cold. For the mousse Using a swivel vegetable peeler make 50g of chocolate curls and keep on one side. Melt the remaining chocolate over a saucepan of hot water then stir in the egg yolks. Lightly whip the cream, fold some into the chocolate then fold this mixture into the remaining cream. Dissolve the gelatine in 40ml (2 tablespoons) hot water. Whisk the egg whites until stiff. Fold the dissolved gelatine into the chocolate cream mixture with the egg whites. Pour the mixture into the pastry case and leave to set. Whisk the cold custard until really thick and swirl over the set mousse. Decorate with the chocolate curls and if liked, a little cocoa sieved over the top.

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