Name: Black bottom pie
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 8
Ingredients: 90 gram (3 ounces) butter; 1/4 cup (55g) caster (superfine) sugar; 1 egg; 1 cup (150g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1 tablespoon gelatine; 1/4 cup (60ml) milk; 1/4 cup (55g) caster (superfine) sugar; 3 teaspoon cornflour (cornstarch); 1 cup (250ml) milk, extra; 3 eggs, separated; 60 gram (2 ounces) dark eating (semi-sweet) chocolate, melted; 1 teaspoon vanilla extract; 1/4 cup (55g) caster (superfine) sugar, extra; 1/2 cup (125ml) thickened (heavy) cream, whipped, for topping; 30 gram (1 ounce) dark eating (semi-sweet) chocolate, grated, for topping

Ingredients

90 gram (3 ounces) butter

1/4 cup (55g) caster (superfine) sugar

1 egg

1 cup (150g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1 tablespoon gelatine

1/4 cup (60ml) milk

1/4 cup (55g) caster (superfine) sugar

3 teaspoon cornflour (cornstarch)

1 cup (250ml) milk, extra

3 eggs, separated

60 gram (2 ounces) dark eating (semi-sweet) chocolate, melted

1 teaspoon vanilla extract

1/4 cup (55g) caster (superfine) sugar, extra

1/2 cup (125ml) thickened (heavy) cream, whipped, for topping

30 gram (1 ounce) dark eating (semi-sweet) chocolate, grated, for topping

Method

1.Beat butter and sugar in small bowl with electric mixer until just combined; beat in egg. Stir in sifted flours, in two batches. Turn dough onto floured surface; knead until smooth. Cover; refrigerate 30 minutes.

2.Meanwhile, make filling. Sprinkle gelatine over milk in small jug. Blend sugar and cornflour with extra milk in small saucepan; stir over heat until mixture boils and thickens, remove from heat.

3.Quickly stir in egg yolks, then gelatine mixture; stir until smooth. Divide custard into two bowls. Stir chocolate into one bowl. Cover both bowls; cool to room temperature.

4.Stir extract into plain custard. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add extra sugar, beating until dissolved after additions. Fold egg white mixture into vanilla custard, in two batches.

5.Preheat oven to 200°C/400°F. Roll pastry on floured surface until large enough to line 24cm (9½-inch) pie dish. Ease pastry into dish, press into base and side; trim edge. Prick pastry all over with fork.

6.Bake pastry case about 15 minutes or until browned; cool.

7.Spread chocolate custard into pastry case; refrigerate until firm. Spread vanilla custard into pastry case; refrigerate until firm. Spread whipped cream over custard, then sprinkle with grated chocolate.

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Ingredients

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