- 1 Chocolate Shortcrust Pastry Shell
- 75g Plain Chocolate
- 4 tablespoons Cocoa Powder
- 125g Butter (softened)
- 225g Light Brown Sugar
- 3 Eggs
- Whipping Cream
Line a removeable base pie tin with the pastry shell.
Blind bake in a 180 degree oven for 10 minutes.
Melt chocolate, cooca powder and 25g of the softened butter over a pot of hot water.
Beat the remaining butter and brown sugar together until light.
Add in eggs one at a time to creamed butter and sugar.
Add the melted chocolate mixture to eggy mixture and stir really well to combine.
Pour this into pastry shell and bake in preheated 180 degree oven for approximately 45 minutes.
Place on wire rack to cool and decorate with whipped cream.
I was so glad I had brought it to my friends as this is definitely one that I would be unable to resist the leftovers of!! It sliced really nicely and despite its richness it was a huge hit with both the kids and adults. Literally there was nothing apart from a stray crumb left! Just remember all those lovely anti oxidants in the dark chocolate and the feelings of guilt wont last long! Enjoy!