CHOCOLATE MISSIPPI MUD PIE CAKE WITH A RICH GANACHE TOPPED WITH THICK WHIPPED CREAM AND CHOCOLATE

 

RICH CHOCOLATE PASTRY FILLED WITH A MOIST CHOCOLATE GANACHE TOPPED OFF WITH THICK WHIPPED CREAM AND CHOCOLATE

INGREDIENTS

FOR THE PASTRY
225g plain flour
2 tbsp cocoa powder
140g butter
2 tbsp caster sugar
2 tbsp cold water

Mix the cocoa powder with the flour, rub in the butter, stir in the sugar and the mixture will start to come together as a ball of pastry, if it is a little dry add the water and form in to a ball.  wrap in clingfilm and flatten slightly with the palm of your hand and place in the fridge for at least 30 minutes to chill.

On a slightly dusted surface roll out the pastry and line your tin approx 8".  Place some baking paper on top of the pastry and fill with baking beans and blind bake at 190 degrees for 15 minutes, then take out the baking beans and reduce the oven to 160 degrees and cook the pastry for another 5 minutes.

FOR THE GANACHE FILLING
175g butter
350g soft dark brown sugar
4 eggs
4 tbsp cocoa powder
150g 70%+ chocolate
300ml double cream

FOR THE TOPPING
600ml double cream, whipped stiff
50g grated chocolate

Cream the butter and sugar together and then gradually beat in one egg at a time, then add the cocoa powder.  Meanwhile melt the chocolate in a double boiler, leave to cool for 5 minutes, then add with the cream to the mixture.  Pour into the pastry case and place in the oven for 45 minutes until just wobbly set.  Leave to cool and then top with the whipped cream and grated chocolate or crushed flakes.