Thread: Southern mud pie

Now this one is a bit tricky -if i follow the times to bake it it gets funny - i usually over bake the crust until it cracks ;-)

200g all purpose flour
200g. Dark chocolate (chopped )
325g butter (unsalted is a must )
350g dark muscovado sugar
7 eggs
4tbsp cocoa powder
400ml double cream
500ml whipping cream
3tbsp golden caster sugar
2tsp dark chocolate (grated)
25g cocoa powder
50g icing sugar



1) Pre-heat oven to 180c
Mix flour ,cocoa powder ,icing sugar and butter -rub together with your fingers .to this mixture add 3 eggs and continue mixing

2) flour a surface and knead the pastry mixture a little ,before pressing into a patty and wrapping in a cling film . Leave this in a fridge to cool for about 30 min

3) when cooled ,roll out the chocolate short crust pastry to a 3mm thickness ,line a tart tin or use a pie dish like i did on the picture .and fill the pastry mix with a baking beans to prevent pastry from rising too much . Bake it at 180c for 15 minutes then remove the beans (careful they will be hot) and put it back in the oven for another 10 min

4) melt the dark chocolate in a bowl over a pan of shimmering not boiling water
Put to one side to slightly cool then pre heat the oven to 160c(not 180!)

5) mix the butter and sugar until fluffy using an electric whisk or freestanding mixer . Gradually beat the eggs one at the time on a low speed ,then add the cocoa powder along with cooled melted chocolate.
Stir the doubble cream into the mix

6) pour the mixture into the cooked pastry and bake in the oven for 40 minutes or until just set (i left it longer until top started to crack
Leave it to stand on a wire rack then refrigerate it
An hour before serving remove from the refrigerator and whip the whipping cream and put it into soft peaks

Omg yum !!!!!


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