MISSISSIPPI MUD PIE

Chocolate Ganache Cake

Oh boy!  The king of deserts rich sumptuous decedent velvety chocolate heavenly ness that will leave you feeling totally satisfied, rich deep chocolate ganache filled chocolate pastry topped with thick double cream finished off with a rude amount of chocolate flakes, this is a real pleasure to eat.

Prep time 15 minutes/ Baking time 45

Ingredients

(Serves 8-10)

The Pastry
225g plain flour
2 tbsp cocoa powder
140g butter
2 tbsp caster sugar
2 tbsp water cold

 Chocolate Ganache Filling
175g butter
350g soft brown sugar
4 eggs beaten
4 tbsp cocoa powder
150g 70% plain chocolate
300ml single cream

Topping
600ml double cream
4 cadbury's chocolate flakes

To make the pastry, rub the butter into the flour, stir in the cocoa powder and sugar and bring together with your hands to form a soft ball of chocolate dough, you may need to add the water just to bring it all together.  Wrap and rest the pastry in the fridge for half hour, when ready to use roll out and line your cake tin, cover with a sheet of baking paper, add baking beans and blind bake for 15 minutes at 190 degrees C.  Remove from the oven and discard the baking beans, pop the chocolate pastry back in the oven and cook for a further 10 minutes.  Remove the pastry case from the oven and reduce the oven temperature to 160 degrees C.  Now to fill the pastry case with the ganache.

To make the filling beat the butter with the sugar until soft and creamy, add the eggs one at a time and slowly beat in.  Melt the chocolate in a bowl over a pan of simmering water, do not let the water touch the bottom of the bowl, once melted take the bowl off the heat, stir in the cream and cocoa powder, pour your ganache into the pastry case and pop back into the oven to bake for approx 35 minutes until the ganache is still a little wobbly but almost set, remove from the oven and leave to cool completely before topping with the double cream.

Whip the double cream to a really thick consistency, if you over whip you will make butter!  Top the ganache with the cream and sprinkle with crushed cadbury's flakes to decorate.