Mississippi Mud Pie

For the pastry, sift the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.

Stir in the sugar and enough water to form a soft dough.

Wrap the dough in clingfilm and chill for 15 minutes.

Heat the oven to 190°C (375°F, gas mark 5). Grease a 23 cm/9"springform flan tin.

Line the tin with the dough, pressing it into the base and sides. Line the dough with baking paper and baking beans. Bake 'blind' for 15 minutes.

Remove the beans and paper and cook for a further 10 minutes until crisp. Reduce the oven temperature to 160°C (325°F, gas mark 3).

For the filling, beat the butter and sugar in a mixing bowl and gradually beat in the eggs and cocoa powder.

Beat in the melted chocolate and coffee, followed by the cream. Pour the mixture into the pastry case and bake for 30-40 minutes until set.

Cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

For the topping, whisk the cream until thick and spread over the top of the pie. Sprinkle with the broken cookie crumbs and chill until ready to serve.