Sweet short crust pastry;
-frozen
8 oz Plain chocolate
1/2 lb Unsalted butter
Dark muscovado sugar
Cocoa powder
4 Eggs
Demerara sugar
Instant coffee
Roll out the pastry and use to line the base and sides of a 23cm
wide, 3cm deep fluted tin. Bake blind at 200C/400F/gas 6 for 15
minutes or until the base is dry.
Put the chocolate, butter and sugar in a bowl over a pan of warm
water, stirring until warm, smooth and melted.
Mix the cocoa and coffee with the hot water stirring until smooth.
In a bowl, beat the eggs until frothy and stir in the other two
mixtures.
Pour into the pastry case and bake at 130C/260F/gas 1 for 40-45
minutes, or until firm and risen. Serve warm or cold.
Yields
1 servings
