Southern Chocolate Mud Pie with the Food Busker!

I'm so excited to welcome the food busker himself to my channel! We're going to bake a Souther Mud Pie for you! Don't forget to check out his channel here:

Recipe:

Serves 10

Ingredients :
200g (7oz) dark chocolate, roughly chopped
175g (6oz) unsalted butter, softened
350g (11½oz) dark muscovado sugar
4 large eggs, beaten
4 tbsp pure cocoa powder
400ml (14fl oz) double cream
2 tsp strong coffee
1 x blind-baked chocolate shortcrust pastry case (see below), in a 25cm (10in) diameter, 6cm (2½in) deep tart tin or ovenproof dish
500ml (17fl oz) whipping cream
3 tsp vanilla sugar
2 tsp finely grated dark chocolate

Method :
Melt the dark chocolate in a bowl over a pan of barely simmering water, making sure the surface of the water does not touch the bowl. Put to one side to cool.
Preheat the oven to 160°C (fan 140°C)/325°F/gas mark 3.
Cream the butter and sugar until nice and fluffy using an electric hand whisk or a freestanding mixer. Gradually beat in the eggs one at a time on a low speed.
Sift the cocoa powder and stir in, along with the cooled melted chocolate. Stir in the double cream and the coffee
Pour the mixture into the cooked pastry case and bake in the oven for 45–50 minutes, or until just set. Leave to cool, then chill in the refrigerator.
Remove from the refrigerator 1 hour before serving. Whip the whipping cream and vanilla sugar to soft peaks. Pile on the top of the pie and sprinkle with the grated chocolate. Enjoy!

For The Chocolate shortcrust Pastry

Makes 450g (14½oz) or enough to line a 23cm (9in) diameter, 3cm (1¼in) deep tart tin

Preparation time: 10 minutes, plus chilling

200g (7oz) plain flour, plus extra for dusting

25g (1oz) pure cocoa powder

50g (2oz) icing sugar

150g (5oz) unsalted butter, chopped into pieces

3 egg yolks

1 tsp vanilla paste or extract

Preheat the oven to to 180°C.

Sift the flour, cocoa and icing sugar together into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.

Make a well in the centre and add the egg yolks and vanilla. Again using your fingertips, mix together to make a smooth dough.

Turn the pastry out on to a lightly floured surface and gather together into a ball. Cover with clingfilm and chill for at least 30 minutes before using.

To line a tin and blind-bake the dough roll it out to about 3mm thick and fill the tart case. Chill again for at least 30 minutes.

Fill the unbaked tart case with baking beans on top of greaseproof paper. Place the tart case in the oven and bake for 10-15 minutes. Remove the tart case, and then the beans from the case. Put the case back in the oven for up to 5 more minutes, to ensure that the bottom of the case is not raw.

Happy Baking!

Eric xx