Layered Chocolate Pie Slice
ready in 2 h. 40 min.
- For the biscuit crumb
- ½ cup butter (melted)
- 25 semi-sweet, chocolate Digestive biscuit (finely crushed)
- For the chocolate layer
- 3 ½ ounces semi-sweet chocolate
- 15 Marshmallow
- 2 tablespoons water
- 1 egg
- ⅔ cup cream (48% fat)
- For the topping
- 1.333 cups cream (48% fat)
For the biscuit crumb: heat the oven to 180°C (160° fan) 350°F gas 4. Line the base of a 20 cm| 8" deep springform tin with non-stick baking paper.
Mix together the butter and biscuit crumbs. Press into the base and sides of the tin. Bake for 10 minutes and leave to cool before removing from the tin.
For the chocolate layer: put the chocolate, marshmallows and water into a heatproof bowl over a pan of simmering (not boiling) water until the mixture melts. Cool slightly.
Stir the egg yolk into the chocolate mixture and leave until cold.
Whisk the double cream until it forms soft peaks. Whisk the egg white until stiff and fold it carefully into the chocolate mixture together with the cream. Turn into the biscuit case and chill for 1 hour until set.
For the custard layer: whisk the eggs and sugar with an electric whisk until blended. Stir in the butter and lemon juice and pour into a pan.
Heat, stirring and bring to a boil. Remove from the heat and allow to cool. Pour over the set chocolate layer and chill for 1 hour.
For the topping: whisk the cream until thick and spread over the custard layer. Chill until ready to serve.