| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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.
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