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