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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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An all time favourite pie.Muddy refers to the rich chocolate layer of the cake.I topped it with a new creamy mixture to make a balnce with the dark chocolate taste. Ingredients:
crust |
preheat oven to 375f |
2 cups flour |
25 grams cocoa powder |
150 grams cold butter cut into pieces |
25 grams sugar |
2 tbsp cold water |
filling |
175 grams butter |
350 grams dark muscovado sugar |
4 eggs,lightly beaten |
4 tbsp cocoa powder,sieved |
150 grams dark chocolate |
300 ml single cream |
1 tsp chocolate extract (optional) |
topping |
1/3 cup heavy cream |
140 grams good quality white chocolate. |
Directions:
1. Crust:
2. 1-Sieve the flour and cocoa in a mixing bow.Rub in the buuter till mixture resembles fine breadcrumbs.
3. 2-Stir in the sugar and enough cold water to have a soft dough.Chill for 15 minutes.
4. 3-Roll out the dough on a lightly floured surface and use to line a deep 23cm loose-bottom pie pan.Line it with foil paper and baking beans or rice to make a weight over.
5. 4-Bake blind for 15 minutes.Remove the foil paper and bake for another 10 minutes till crispy to the touch.
6. Filling:
7. 1-Beat together the sugar and the butter in a bowl and gradually beat in the eggs with the cocoa powder.
8. 2-Melt the chocolate and beat it into the mixture with the single cream and the chocolate extract if using.
9. 3-pour the mixture over the baked crust and bake for 45 minutes in a 325 F oven till set.Cool completly.
10. Topping:
11. 1-In a heavy saucepan and over a gental heat,mix the heavy cream and the white chocolta stirring till melted.
12. 2-remove from heat,cool slightly and chill for 15 minutes.
13. 3-Give it a good stir and chill again for 10 minutes.
14. 4-Pour white chocolate mixture over the cooled filling and garnish with sieved cocoa powder or chocolate curls.Chill.
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