This is most definitely a dessert of indulgence.
It’s pure chocolate bliss – crunchy chocolate biscuit base, dark and rich chocolate filling, puffed up and cracked at the edges, sunken and silky smooth in the centre.
As reluctant as I am to bring up the V-word in January, if your other half is anything like the pony this would make the perfect end to a romantic meal – just make sure you haven’t filled up too much on the starter and main because it’s very, very rich!
This is another recipe from the Green & Black’s cookbook I was given for Christmas, and another resounding success – I have a feeling this book will be getting plenty of use throughout the year!
Not only was this delicious but it’s really very simple to make – I highly recommend you give it a go, and buy the book while you’re at it!
Chocolate pudding pie (from Green & Black’s Ultimate Chocolate Recipes)
For the base:
- 80g butter
- 60g dark chocolate
- 225g digestive biscuits
For the filling:
- 180g butter
- 180g dark chocolate
- 4 medium eggs
- 180g brown sugar (recipe calls for dark but I used light)
- 180ml double cream
To make the base, melt together the butter and dark chocolate (microwave will be fine), and crush the biscuits, either with a rolling pin or in a food processor – they need to be fairly fine crumbs. Stir in the melted chocolate and butter to thoroughly coat the biscuit crumbs, then press into the base of a greased 9″ round springform tin, and leave in the fridge for half an hour while you make the filling.
For the filling, melt the butter and chocolate together as before, then leave to cool. Add the eggs, sugar and cream to a food processor and blend well, then pour in the melted chocolate and butter and blend again. Pour the filling over the chilled base, then bake at 180 degrees for about 45 minutes – it should puff up at the edges and be firm to the touch, but with a slight wobble. Leave to cool, then dust with icing sugar or cocoa powder to serve.