Southern mud pie

  • Total Time

    1h 39m
    • Prep Time

      44m
    • Bake Time

      55m
  • Serves

    10
  • Skill Level

    Intermediate
  • Dietary Needs

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This pie from series 2 of Baking Mad with Eric Lanlard on Channel 4 is a completely indulgent treat and is sure to become your new favourite chocolate recipe! The combination of the chocolate pastry and the smooth rich chocolate filling makes it irresistible.

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4).

  2. To make the pastry mix plain flour with cocoa powder, icing sugar and unsalted butter and rub together with your fingers.

  3. Add the egg yolks and one teaspoon of vanilla paste and mix.

  4. Flour a surface and knead the pastry mixture a little, before pressing into a patty and wrapping in cling film. Leave this in the fridge to rest and cool for 30 minutes.

  5. When cooled, roll out the chocolate short crust pastry to a 3mm thickness, line a tart tin, fill with baking beans and place in an oven for 15 minutes. Then, remove the beans and replace in the oven for another 10 minutes.

  6. 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 then preheat the oven to 160°C (fan 140°C, gas mark 3).

  7. Cream the butter and sugar until nice and fluffy using an electric hand whisk or a free-standing mixer.

  8. 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.

  9. Stir in the double cream and the chocolate extract, infusing the two together.

  10. Pour the mixture into the cooked pastry case and bake in the oven for 40 minutes, or until just set. Leave to stand on a cooling rack then chill in the refrigerator.

  11. Remove from the refrigerator one hour before serving then whip the whipping cream, vanilla extract and sugar in to soft peaks to accompany.

  12. Pile the cream on the top of the pie and decorate with chocolate fans.

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