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Chocolate pie with toffee sauce & coffee cream

More like a cheesecake than a tart, try this impressive and indulgent dessert that can be made ahead for easy entertaining

  • plus at least 2 hrs chilling
  • Serves 12
  • More effort
  • Serves 12
  • More effort
  • Calories 679
  • Carbohydrates 46
  • Saturated Fat 28
  • Sugar 28
  • Protein 8
  • Fat 50
  • Fibre 4
  • Salt 0.7

Nutrition per serving

  • Calories 679
  • Carbohydrates 46
  • Saturated Fat 28
  • Sugar 28
  • Protein 8
  • Fat 50
  • Fibre 4
  • Salt 0.7

Ingredients

  • 350g digestive biscuits
  • 140g butter, melted
  • 50g desiccated coconut
  • 200g milk chocolate, chopped
  • 200g dark chocolate, chopped
  • 250ml milk
  • 300ml double cream
  • 6 egg yolks
  • 3 tbsp cornflour
  • 100g soft light brown sugar
  • 50g hazelnuts, chopped
  • 300g golden caster sugar
  • 100g butter, diced
  • 200ml double cream
  • 1 tbsp instant coffee
  • 350ml double cream
  • 25g golden caster sugar
  • 1 tsp vanilla extract

Tip

Nutritional information
Toffee sauce per serving (12) 245kcals, fat 16g, sats, 10g, carbs 25g, fibre 0g, protein 0g, salt 0.2g Coffee cream per serving (12) 155kcals, fat 16g, sats, 10g, carbs 3g, fibre 0g, protein 1g, salt 0g 

Method

  1. In a food processor, blend the biscuits with the butter and coconut to make the base for the pie. Press it into a deep 21cm fluted tart tin, going all the way up the sides and making sure the corners are not too thick.

  2. In a large saucepan, melt both chocolates with the milk and cream over a very low heat, stirring slowly all the time. In a separate bowl, beat the egg yolks with the cornflour and sugar.

  3. When the chocolate has melted, add the egg mixture and stir together until it thickens, about 10-12 mins. When the texture is like thick custard, pour it into the tin and even out the top using a spatula. Sprinkle with the hazelnuts and place in the fridge for at least 2 hrs.

  4. Meanwhile, make the toffee sauce. Dissolve the sugar and 2 tbsp water in a large pan over a low heat. Bring to the boil and cook until golden and caramelised, about 2 mins. Whisk in the butter in small batches, then remove from the heat and stir through the cream. Set aside to cool.

  5. To make the coffee cream, mix the coffee in 1 tsp boiling water to make a paste. In a large bowl, whip the cream halfway, then add the coffee, sugar and vanilla, and whip until soft peaks form. Cover and chill until ready to serve.

  6. To serve, cut the pie into wedges. Reheat the toffee sauce in a small saucepan or the microwave and serve with the coffee cream.

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