Chocolate pie with toffee sauce & coffee cream

Chocolate pie with toffee sauce & coffee cream

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(4 ratings)

Prep: 25 mins Cook: 25 mins plus at least 2 hrs chilling

More effort

Serves 10 - 12

More like a cheesecake than a tart, try this impressive and indulgent dessert that can be made ahead for easy entertaining

Nutrition and extra info

Nutrition: chocolate pie only per serving (12)

  • kcal679
  • fat50g
  • saturates28g
  • carbs46g
  • sugars28g
  • fibre4g
  • protein8g
  • salt0.7g


  • 350g digestive biscuits
  • 140g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g desiccated coconut
  • 200g milk chocolate, chopped
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 200g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 300ml double cream
  • 6 egg yolks
  • 3 tbsp cornflour
  • 100g soft light brown sugar
  • 50g hazelnuts, chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

For the toffee sauce

  • 300g golden caster sugar
  • 100g butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200ml double cream

For the coffee cream

  • 1 tbsp instant coffee
  • 350ml double cream
  • 25g golden caster sugar
  • 1 tsp vanilla extract


  1. In a food processor, blend the biscuits with the butter and coconut to make the base for the pie. Press it into a deep 21cm fluted tart tin, going all the way up the sides and making sure the corners are not too thick.

  2. In a large saucepan, melt both chocolates with the milk and cream over a very low heat, stirring slowly all the time. In a separate bowl, beat the egg yolks with the cornflour and sugar.

  3. When the chocolate has melted, add the egg mixture and stir together until it thickens, about 10-12 mins. When the texture is like thick custard, pour it into the tin and even out the top using a spatula. Sprinkle with the hazelnuts and place in the fridge for at least 2 hrs.

  4. Meanwhile, make the toffee sauce. Dissolve the sugar and 2 tbsp water in a large pan over a low heat. Bring to the boil and cook until golden and caramelised, about 2 mins. Whisk in the butter in small batches, then remove from the heat and stir through the cream. Set aside to cool.

  5. To make the coffee cream, mix the coffee in 1 tsp boiling water to make a paste. In a large bowl, whip the cream halfway, then add the coffee, sugar and vanilla, and whip until soft peaks form. Cover and chill until ready to serve.

  6. To serve, cut the pie into wedges. Reheat the toffee sauce in a small saucepan or the microwave and serve with the coffee cream.

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Comments, questions and tips

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23rd Apr, 2016
So, it did set enough and the flavour was fantastic. However, amounts of toffee sauce and coffee cream are obscene, enough for three of these pies.
23rd Apr, 2016
Agree that quantities are off here. Took a lot longer for my mixture to thicken, more like 40 minutes. Also had a lot of base left over but that's print because I couldn't find a deep 21cm tin so used a 23cm regular one. Also, double cream is just not available in the Netherlands so I'm keeping my fingers crossed it will set....flavours seem to be lovely but am hoping my dinner party dessert for tonight will not fail!
4th Apr, 2016
I made this dessert Easter Sunday for a family gathering and it was a success! I used a deep(4cm) 21cm fluted metal tart tin,and found the biscuit base came right to the top(unlike the one in the photograph which has space to spare) it took a while to press the biscuit base evenly into the tin and up the fluted edge,I also gave the top of the flute a downward press to make a firm rim when turned out. My method differed slightly as I slowly poured the melted chocolate mixture into the egg yolk mixture while using electric beaters on a slow speed,I then returned the mixture back into the pan and heated to the thick custard texture using a hand whisk. The mixture came right to the top of the biscuit base,and didn't have any left over as other reviewers have mentioned. I left it to set for an hour then chilled it overnight, I didn't make the toffee sauce or the coffee cream as it would have been too sweet for my taste as it is very rich on its own,all it needed was some softly whipped double cream. Only one piece was left which I had the next day,yum yum
2nd Apr, 2016
So glad I read your tip frantic flapjack! I too have a running custard. The recipe wasn't clear whether to leave on heat or take off so tried both and been stirring for 30mins but still runny! Very disappointing recipes are usually really good.
Frantic Flapjack
29th Mar, 2016
Completely agree with schristie1804. This recipe is a dud and coming from a chef who judges others on their efforts, is very disappointing. The ingredients given do indeed make 2x 21cm pies. I ended up with a bowl of chocolate mixture which wouldn't set. It had the consistency of chocolate milk. I was desperate not to waste all those ingredients so I bit the bullet and put it into a 180 degree fan oven for 40 minutes, sprinkling the nuts on halfway through the cooking and hey presto! it worked. The tarts came out fine and were well received but no thanks to Mr Torode!
6th Mar, 2016
Made this yesterday, and have to say I was very disappointed with the result. In my opinion, the quantities are all wrong for this size of tin. I used a 21cm deep flan dish, as in the recipe, but only get half of the base, and half of the filling in the dish. The quantities given would have easily made two desserts. The base had far too many biscuits in it, and not enough butter, so it didn't set properly and collapsed when I took it out if the tin. The custard didn't thicken and I had to add additional corn flour, and that caused the custard to lump. All in all it was pretty awful, and a waste of 400g of chocolate. I am an experienced cook, and normally have no problems with Good Food recipes, however this one, was just disastrous. If you want to make this I would suggest halving the quantities or making in a larger flan dish.
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