Serves 6-6
Prep time: 30 minutes, plus time to cool
Cook time: 35-40 minutes

Pastry
175g plain flour, plus extra for dusting
25g cocoa powder
40g light brown sugar
85g unsalted butter
2-3 tbsp iced water

Filling
85g milk chocolate chips
85g unsalted butter
85g light brown sugar
2 eggs, beaten
100ml single cream
1 tsp vanilla extract

Topping
250ml whipping cream
85g milk chocolate chips

1. Preheat the oven to 200 degrees. To make the pastry, sift the flour and cocoa powder into a bowl and stir in the sugar. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Add just enough water to bind to a dough.
2. Roll out the dough on a lightly floured work surface to a round large enough to line a 3cm deep, 20cm round tart tin. Use the pastry to line the tin. Prick the base with a fork, cover with a piece of baking paper and fill with baking beans, then bake in the preheated oven for 10 minutes. Remove from the oven and take out the baking paper and beans. Reduce the oven temperature to 180 degrees.
3. Put the chocolate and butter into a saucepan and heat over a low heat, stirring, until melted. Put the sugar and eggs into a bowl and whisk until smooth, then stir in the chocolate mixture, cream and vanilla extract.
4. Pour the chocolate mixture into the pastry case and bake in the oven for 20-25 minutes or until just set. Leave to cool.
5. To make the topping, whip the cream until it just holds its shape, then spread over the pie. Melt the chocolate in the microwave at 30-second bursts, stirring each time, then spoon melted chocolate over the pie to decorate. Serve cold.
Source: BAKE: Beautiful baking recipes from around the world

Serves 6-8
Prep time: 40 minutes plus 1 hour to chill
Cook time: 30-50 minutes

pastry
300g plain flour, plus extra for dusting
1 tsp salt
1 tsp sugar
225g butter, diced, plus extra for greasing
6-8 tbsp iced water, plus extra if needed

filling
90g milk chocolate chips (note: double this)
2 tbsp cocoa powder (note: double this)
4 eggs
60g brown sugar
60g white sugar
135ml golden syrup
55g butter, melted
150g pecan nuts, halved (note: quartered or smaller)

1. To make the pastry, put the flour, salt and sugar into a bowl and mix to combine. Add the butter and mix in with fingertips until the mixture resembles coarse bread crumbs. Carefully add the water, 1 teaspoon at a time, until the mixture just begins to crumble. Add more water in necessary to achieve the right consistency.
2. Turn out the pastry on to a lightly floured work surface and knead until pliable. Shape into a round, sprinkle over a little flour, wrap in clingwrap and chill in the refrigerator for at least 1 hour.
3. Preheat the oven to 180 degrees. Grease a 23 cm round, fluted tart tin. Remove the pastry from the refrigerator and leave to warm up to room temperature. Roll out the pastry on a lightly floured work surface and ease it into the prepared tin.
4. To make the filling, put the chocolate chips and cocoa powder into a saucepan over low heat and stir until melted. Spread the mixture over the base of the unbaked pastry case.
5. Put the eggs, brown sugar and white sugar into a medium-sized bowl and beat to combine. Add the golden syrup and melted butter and mix until incorporated. Stir in the nuts, then pour the filling into the pastry case.
6. Bake in the preheated oven for 30 minutes, or until the filling is just set. Remove from the oven and place on a wire rack to cool in the tin. Serve cold.
Source: "BAKE: Beautiful baking recipes from around the world"