Ingredients
| 1 x 250g packet malt biscuits, crushed | |
| 1 tablespoon cocoa | |
| 140g butter, melted plus 60g butter | |
| 250g milk chocolate, broken into squares | |
| 3 tablespoons barley malt (available in health food stores) | |
| 260ml cream | |
| 2 eggs, plus 1 egg yolk | |
| 50g sugar | |
| 1½ cups plain breakfast cereal such as cornflakes or rice bubbles |
This is, for sure, a really decadent pie – rich, creamy and chocolatey. Serve it as I have, piled with whipped cream and scattered with the crisp chocolate cereal, or alternatively it could be warm from the oven with the whipped cream and chocolate cereal on the side.
Instructions
| 1. | Combine the crushed biscuits, cocoa and melted butter in a bowl. |
| 2. | Gently press the mixture onto the bottom and up the sides of a deep 23-24cm pie dish or tart tin. Refrigerate until needed. |
| 3. | Heat the oven to 150°C. |
| 4. | Put 150g of the chocolate, the malt, the remaining 60g of butter and 60ml of the cream in a bowl over a saucepan of simmering water and heat through until the chocolate melts, stirring occasionally. |
| 5. | Remove from the heat and set aside. |
| 6. | In another bowl whisk together the eggs, yolk and sugar until thick, light and fluffy. |
| 7. | Fold the whisked egg into the chocolate mixture. |
| 8. | Pour the chocolate mixture into the prepared case. Bake for 40 minutes until just set. |
| 9. | Remove from the oven and allow to cool, cover and refrigerate until needed (can be up to two days). |
| 10. | Melt the remaining 100g of chocolate, quickly combine with the cereal and spread on a piece of baking paper to set. |
| 11. | When set, break up and store in an airtight container. |
| 12. | Whip the remaining 200ml of cream and pile on top of the pie. Scatter with the chocolate cereal. |
Recipes & food styling Fiona Smith / Photography Aaron McLean Styling Fiona Lascelles
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