Southern Chocolate Mud Pie

I don't know where time has gone. I blame the Jubilee, Olympics, holidays, weekends away and myself for losing my baking mojo a little over the last few weeks. Anyway, in an attempt to redeem my lack of posts I thought I'd make something new and indulgent. Eric Lanlard's Southern Chocolate Mud Pie from his book 'Tart it Up' fits the bill nicely and is the perfect afternoon treat for this dreary drizzly South London Sunday.

This pie is delicious - oh so dense and moreish - perfect with a dollop of creme fraiche to counteract the sweetness.  It was the first time I'd make chocolate pastry and it was relatively easy and quick to do.  Eric has kindly let me reproduce his recipe here along with his photo of the finished article. As you can see my version wasn't quite as elegant but its taste more than made up for its looks. 

The Recipe

200g (7oz) dark chocolate, roughly chopped

175g (6oz) unsalted butter, softened

350g (11½oz) dark muscovado sugar

4 large eggs, beaten

4 tbsp pure cocoa powder

400ml (14fl oz) double cream

2 tsp chocolate extract (optional)

1 x blind-baked chocolate

shortcrust pastry case in a 25cm (10in) diameter, 6cm (2½in)

deep tart tin or ovenproof dish

500ml (17fl oz) whipping cream

3 tsp vanilla sugar

2 tsp finely grated dark chocolate

1. Melt the dark chocolate in a bowl over a pan of barely simmering water, making sure the surface of the water does not touch the bowl.  Put to one side to cool.

2.  Preheat the oven to 160°C (fan 140°C)/325°F/gas mark 3. Cream the butter and sugar until nice and fluffy using an electric hand whisk or a freestanding mixer. Gradually beat in the eggs one at a time on a low speed. Sift the cocoa powder and stir in, along with the cooled melted chocolate. Stir in the double cream and the chocolate extract, if using.  Pour the mixture into the cooked pastry case and bake in the oven for 45–50 minutes, or until just set. Leave to cool, then chill in the refrigerator.

3.  Remove from the refrigerator 1 hour before serving. Whip the whipping cream and vanilla sugar to soft peaks. Pile on the top of the pie and sprinkle with the grated chocolate.