For the past two weeks I have baked the same cakey dessert…and today I am baking it yet again. It is a chocolate pudding pie recipe which we found in Marie Claire and seems to have come originally from Green & Black. It makes a rich fudgy slab of chocolatey yumminess.
This dessert seems to be very popular. It is summer – which means summer fruits. We pile the fruits on top and serve with crème fraîche. There is something so very lush about having the time to bake.
I have included the recipe I am using below the picture.
Ingredients for the base
– 80g unsalted butter, plus extra for greasing
– 60g dark (70–85% cocoa solids) chocolate
– 225g digestive biscuits
Ingredients for the filling
– 180g unsalted butter
– 180g dark (70% cocoa solids) chocolate, broken into pieces
– 4 medium free-range eggs
– 180g dark muscovado sugar
– 180ml double cream
– Crème fraîche, to serve
Preheat the oven to 180°C/gas mark 4.
To make the base, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until completely melted and combined. Blitz the biscuits in a food processor into fine crumbs and add to the melted mixture. Butter the bottom and sides of a 23cm loose-based tin. Put the base in the tin, press it down and let it chill for half an hour in the fridge.
Meanwhile, to make the filling, melt the butter and dark chocolate in the same way. Put the eggs, sugar and cream in the blender and mix together. Allow the melted chocolate mixture to cool before adding the melted chocolate mixture to the food processor. Blend together again, making sure that all the sugar is mixed in.
Remove the base from the fridge and pour the filling over the base. Put in the oven and cook for forty-five minutes until firm. It will rise up as it cooks but, once removed, will shrink again slightly.
Allow the chocolate pudding pie to cool and then heap some red fruits over the sop and sprinkle with a dusting of icing sugar. Serve with a generous serving of crème fraîche.