Crispy Chocolate Pie

This is my favourite recipe when i want to have a chocolate hit. I serve it with cream and strawberries in the summer. Use eggs at room temperature for best results. If you don't want to use rum then use the same amount in milk/pouring cream.

• Ready In: 1 hr 30 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 2  teaspoons butter, for greasing
• 2  egg whites
• 115  g  ground almonds
• 25  g  rice flour
• 115  g caster sugar
• 1⁄4 teaspoon  almond essence
• 225  g chocolate
• 4  egg yolks
• 55  g icing sugar
• 4  tablespoons rum
• 4  tablespoons  double cream

Directions

1. Preheat the oven to 160'C/325'F. Grease and line the base of a 20cm flan tin.
2. Whisk the egg whites in a clean bowl until stiff peaks form. Fold in the ground almonds, ground rice, caster sugar and almond essence.
3. Spread the mixture over the base and sides of the tin. Bake in the oven for 15 minutes.
4. Meanwhile, place the chocolate in the top of a double boiler or in a heatproof bowl set over a saucepan of barely simmering water and stir until melted.
5. Remove from heat and leave to cool slightly, then beat in the egg yolks, icing sugar, whisky and cream until thoroughly incorporated.
6. Remove flan tin from the oven and pour in the chocolate mixture. Cover, return to oven and bake for 20-25 minutes, or until set.
7. Remove from the oven and cool completely.