Jane Suthering’s chocolate mud pie
Combining rich, decadent dark chocolate with hints of coffee and pecan nuts, this smooth dessert is an irresistible late evening treat
SERVES
10
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
50
MINUTES
Ingredients
125g plain flour
15g cocoa powder
40g icing sugar
75g unsalted butter
1 egg yolk
For the filling:
175g dark chocolate
175g unsalted butter
175g muscovado sugar
2 tsp instant coffee powder
3 eggs, plus 1 egg white
142ml whipping cream
100g pecan nuts, roughly chopped
Method
Whiz all the ingredients for the pastry in a food processor to make a firm dough. Roll out thinly and use to line a 25cm fluted flan tin — use all the pastry and don’t worry if you have to patch it! Chill in the fridge for 20 minutes.
Preheat the oven to 190°C. Line the pastry case with greaseproof paper and baking beans and bake blind for 15 minutes. Remove the beans and paper and cook for a further 10 minutes.
For the filling, slowly melt the chocolate and butter in a pan over a very low heat. Take off the heat and beat in the remaining ingredients. Pour the filling into the pastry case and bake for about 25 minutes until lightly risen and just firm.
Leave to go cold before serving, sliced into wedges.
