Name: Chocolate pie with toffee sauce & coffee cream
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Cuisine: British
Ingredients: 350g digestive biscuits; 140g butter melted; 50g desiccated coconut; 200g milk chocolate chopped; 200g dark chocolate chopped; 250ml milk; 300ml double cream; 6 egg yolks; 3 tbsp cornflour; 100g soft light brown sugar; 50g hazelnuts chopped; 300g golden caster sugar; 100g butter diced; 200ml double cream; 1 tbsp instant coffee; 350ml double cream; 25g golden caster sugar; 1 tsp vanilla extract

Home
Recipes
Chocolate pie with toffee sauce & coffee cream

Chocolate pie with toffee sauce & coffee cream

John Torode

Save recipe

Serves 10 - 12

More effort

Prep: 25 mins

Cook: 25 mins

plus at least 2 hrs chilling

A star rating of 3.5 out of 5.7 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Saddle of lamb

A star rating of 5 out of 5.7 ratings

Broccoli & cauliflower cheese

A star rating of 4.7 out of 5.65 ratings

Boulanger potatoes with bacon

A star rating of 4.4 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

350g digestive biscuits
140g butter

melted
50g desiccated coconut
200g milk chocolate

chopped
200g dark chocolate

chopped
250ml milk
300ml double cream
6 egg yolks
3 tbsp cornflour
100g soft light brown sugar
50g hazelnuts

chopped

For the toffee sauce

300g golden caster sugar
100g butter

diced
200ml double cream

For the coffee cream

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: chocolate pie only per serving (12)

kcal679
fat50g
saturates28g
carbs46g
sugars28g
fibre4g
protein8g
salt0.7g

Method

step 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.
step 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.
step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

NUTRITIONAL INFORMATION

Toffee sauce per serving (12) 245kcals, fat 16g, sats, 10g, carbs 25g, fibre 0g, protein 0g, salt 0.2g Coffee cream per serving (12) 155kcals, fat 16g, sats, 10g, carbs 3g, fibre 0g, protein 1g, salt 0g

Recipe from Good Food magazine, March 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.5 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now