Chocolate pie with toffee sauce & coffee cream
- Preparation and cooking time
- 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
For the toffee sauce
For the coffee cream
- 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.