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.
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.