Prep 20 mins
Cook 40 mins
If you are on a diet than skip this! Very chocolaty, very yummy and very evil! I got this recipe from Super Food Ideas magazine. The original called for 300g dark chocolate, but I found this was too much--way too rich. I hope you enjoy it!
- 1 1⁄2 cups plain flour
- 125 g butter, chilled
- 1 egg, whisked
- 1 tablespoon water, chilled
- 200 g dark chocolate
- 100 g milk chocolate
- 1 cup thickened cream
- 1⁄2 cup caster sugar
- 1 egg, lightly beaten
- 1 tablespoon Kahlua (optional)
- Preheat oven at 180 degrees Celsius Put a flat tray in oven to be warmed.
- Make a shortcrust pastry by putting flour and butter in a food processor and processing until mix resembles bread crumbs.
- Add egg and water.
- Process until pastry comes together to form a ball, add more water if needed.
- Turn pastry onto a lightly floured surface and knead gently until smooth.
- Form into a 15cm flat round and wrap in greaseproof paper.
- Chill in fridge for 15 minutes.
- Place chilled pastry between 2 sheets of greaseproof paper and roll out to a circle 6cm larger than the dish you will be using.
- Remove top paper and sprinkle flour on top then gently roll over a rolling pin.
- Carefully unroll pastry floured side down into dish, remove rest of baking paper, press gently until base and sides are smooth and even.
- Trim excess pastry, put in fridge until firm.
- Take dish from fridge and place on the hot baking tray. Pierce pastry all over with a fork but don't pierce all the way through.
- Put scrunched up greaseproof paper over pastry and half fill with rice, bake blind until firm but not coloured.
- Remove paper and rice and bake until golden and crisp.
- Put chocolate into a microwave safe bowl with the cream and put in the microwave for 20-30 seconds at a time, stirring after each time, until melted.
- Pour into a mixing bowl and add remaining ingredients.
- Stir well and pour into the pastry dish.
- Bake for 15 to 20 minutes or until just set.
- Allow to cool. It will set firmer once cooled and dust top with cocoa.
- Put in fridge until fully set.
- Cut and serve.
- For variations I also add granulated nuts to the the chocolate mix or you could use white chococolate or try creme de menthe instead of Kahlua (or use both!).