27 December 2012,00:46 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
1 hour

Preparation Method :

  • The Pie Dough: Sift the flour and cocoa into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
  • Stir in the sugar and enough cold water to mix to soft dough. Wrap the dough and allow to chill in the refrigerator for about 10 - 15 minutes.
  • Preheat the oven to 180°C / 350°F / Gas mark 4. Roll out the dough on a lightly floured counter. Line the loose-bottom tart pan
  • Line with parchment paper and fill with dried beans. Bake in the oven for about 10 - 15 minutes. Remove from the oven and take out the paper and beans.
  • Bake the pastry shell for another 10 minutes, then remove from the oven and cool on a wire rack.
  • The Filling: Beat the butter and sugar in a bowl and gradually beat in the eggs with the cocoa.
  • Melt the chocolate and beat it into the mixture with the light cream and the chocolate extract.
  • Reduce the oven temperature to 180°C / 350°F / Gas mark 4. Pour the mixture into the pastry shell and bake for about 30 - 45 minutes or until the filling has set.
  • When the mud pie cool completely, transfer to a serving plate. Cover with the whipped cream.
  • Garnish the pie with chocolate flakes and curls and allow to chill until its ready to serve.


The Pie Dough

  • 150 grams butter
  • 400 grams all-purpose flour
  • 2 tablespoon superfine sugar
  • 2 tablespoon unsweetened cocoa
  • 2 tablespoon cold water


  • 150 grams semisweet chocolate
  • 250 grams light cream
  • 150 grams butter
  • 300 grams packed brown sugar
  • 4 eggs, lightly beaten
  • 50 grams unsweetened cocoa, sifted
  • 1 teaspoon chocolate extract to garnish
  • 300 ml heavy cream, whipped

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