200g Bournville chocolate
100g (3¾ oz) butter
1 tbsp instant coffee, dissolved in a tablespoonful boiling water
1 level tsp mild chilli powder
1 –2 tsp ground cinnamon
142 ml soured cream
175g (6 oz) dark Muscovado sugar
A 30cm round baking dish
A variation on a very popular recipe, this is a winner from Chocolate
Queen and AGA Demonstrator Patricia Dunbar.
For the base, cream the butter and sugar together well. Add both flours, making a fairly stiff dough. Press pastry into the tin as evenly as possible then crimp the top edge. Leave in the freezer for at least ½ hour.
Bake for 10-15 minutes on the oven grid shelf on the floor of the Roasting Oven. Use the cold plain shelf slid on the second runners down to protect whilst cooking. Bake until pale brown. For the filling, break the chocolate into an ovenproof bowl and melt it with the butter, coffee and spices in the Simmering Oven. Cool a little before beating in the cream, sugar and eggs then pour the filling into the pastry base. Bake for a further 25 minutes until the filling is set ensuring it does not get too brown. Use the cold plain shelf above for the last 10 minutes in particular. Cool. Serve dusted with icing sugar and have whipped cream or ice cream with the pie. Fresh fruit is served with this dessert in hot countries.
Bake in a moderately hot oven 190°C (375°F) Gas Mark 5 for 15 minutes then fill and return to the oven for a further 30-40 minutes until the filling has set.