ready in 3 h.
- For the pastry
- 2 cups all-purpose flour (plus extra for dusting)
- 2 Tbsps powdered sugar
- ½ cup butter
- 2 Tbsps water
- For the filling
- 8 ozs plain Dark chocolate (70% cocoa solids)
- ½ cup butter
- ½ cup dark brown sugar
- 2 Tbsps cocoa powder
- 2 Tbsps Instant Coffee powder
- ⅔ cup hot water
- 4 eggs
- To decorate
- caramel popcorn
How healthy are the main ingredients?egg
For the pastry: sift the flour and icing sugar into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line a 23 cm|9" flan or springform tart tin with non-stick baking paper.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with baking or dried beans. Bake for 20 minutes until golden. Remove the paper and beans and cook for a further 5 minutes. Cool in the tin, then place on a wire rack to cool completely.
Reduce the oven temperature to 130°C (110° fan) 275°F gas 1.
Put the chocolate, butter and sugar in a heatproof bowl over a pan of simmering (not boiling) water stirring until smooth and melted.
Mix the cocoa and coffee with the hot water, stirring until smooth.
Beat the eggs until frothy and stir in the chocolate and cocoa mixtures.
Pour into the pastry case and bake for 40-45 minutes until set.
Decorate with popcorn, as in the photo.