Ok, I made this a while ago and it was just overly delicious! And when I wanted to take a picture, the sun came in and there was this perfect spot on the floor. So there it was on a plate on our floor in the sun, a beautiful, rustic, chocolaty pie.
This recipe comes from Mary Berry’s Baking Bible and I really enjoyed making this. I gave it a Belgian twist by using speculoos for the crumb base.
Hope you’ll have fun making this recipe and, you know, eating it too!
Your Turn: The Recipe;
This makes one 20cm large round cake or 3 smaller cakes in a 7cm tin (which can be seen in the picture).
For the crumb crust base:
- 100g crushed digestive biscuits
- 50g butter (melted)
- 25g sugar
For the filling:
- 200g plain chocolate (min 39% cocoa)
- 100g butter (melted)
- 1 level tbsp of instant coffee
- 300ml cream
- 175g dark muscovado sugar
- 6 eggs
- 150ml whipped double cream
Pre-heat oven at 180C Fan or 160C Gas. Grease your baking tins (it’s better to use a loose bottom tin or spring tin for this recipe). You can choose to either do 1 of 20 cm in diameter or smaller ones like I did.
For the base, mix the ingredients into a bowl until all the crumbs are coated in butter. Then pour them into your tin and press them down with the back of a spoon.
For the cake batter, melt your chocolate and butter over a bain-marie or with 30 seconds intervals in the microwave. When melted add the tbsp of coffee and stir in, leave to cool down. Add the cream to the chocolate mixture, then add the eggs and sugar. Mix well to have a smooth texture.
Poor the mixture over the crumb base and spread it evenly.
For the 20cm tin you’ll need to bake it for 1h to 1h15.
For the smaller tins (7cm) it was 25 min.
When baked, leave it to cool for at least 15 in the tin. When taken out spread the whipped cream on top and enjoy.