Chocolate Cappuccino Pie

Ingredients:

For the base:

50g dark chocolate, broken into pieces
75g butter
15 digestive biscuits, finely crushed

For the filling:

350g dark chocolate, broken into pieces
100g butter
1 heaped teaspoon instant coffee granules, dissolved in 1 teaspoon boiling water
250ml double cream
200g full-fat creme fraiche

For the decoration:

150ml double cream, lightly whipped
Chocolate shavings or coarsely grated chocolate

Method:

1. To make the base, melt the chocolate and butter in a wide-based pan over medium heat. Remove the pan from the heat, then add the crushed biscuits and stir to combine.

2. Press into the base of a 23cm-loose-bottomed, fluted tart tin with deep sides. Place in the fridge to chill while you make the filling.

3. To make the filling, put the chocolate, butter, coffee and double cream in a large heatproof bowl. Set the bowl over a pan of just simmering water. and stir gently until the mixture is smooth and runny.

4. Remove from the heat and allow to cool a little, then mix in the creme fraiche by hand. Carefully pour the mixture on top of the biscuit base and chill for a minimum of two hours, or overnight, until set.

5. Remove the tart from the tin. and place it on a cake stand or serving plate.

6. To decorate, spoon the whipped cream into a piping bag. Pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate. and serve immediately in thin slices.

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