Coffee Cream Pie
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Ingredients
For the pastry case:
- 100g Bournville dark chocolate
- 225g (8 oz) plain flour
- 115g (4 oz) butter
For the filling:
- 2 sheets gelatine or 3 teaspoons granules
- 150ml (¼ pint) strong coffee
- 3-4 tbsp or a miniature Tia Maria or any coffee liqueur
- 85g (3 oz) Demerara sugar
- 150ml (¼ pint) double cream
- 200ml crème fraîche
Decoration:
- Chocolate curls or chocolate coated coffee beans.
Serves 8
Method
- Melt the chocolate in a bowl. Measure out the flour and rub in the butter then work in the cooled chocolate so that it is an even colour. Press the pastry neatly into a flan or quiche tin then chill for an hour or so.
- Put a baking tray into the roasting oven for 5 minutes. Bake the flan on the tray placed on the oven grid shelf positioned on the floor of the roasting oven with the cold plain shelf above, or in the same position in the baking oven but without the cold shelf. Cook for 20-25 minutes.
- Put 3 tablespoons of cold water into a small bowl and dissolve the gelatine in it, using the simmering oven, stirring occasionally until it is quite clear; cool. Stir the liqueur and sugar into the coffee then add the gelatine, ensuring both liquids are at the same lukewarm temperature.
- Whisk the cream and crème fraîche together then whisk in the coffee liquid. Carefully pour this into the cold chocolate flan and leave to set. Decorate with chocolate curls or chocolate coated coffee beans.
Conventional cooking: Bake the pastry case in a moderate oven 180°C (350°F) Gas Mark 4 for 20-25 minutes.
