Ingredient:
200 g (7 oz) plain chocolate
125 g (4 oz) butter
1 tbsp coffee extract
3 eggs
150 ml (1/4 pint) single cream
175 g (6 oz) dark muscovado sugar
150 ml (1/4 pint) whipping cream, to decorate

Pastry:
250 g (8 oz) plain flour
125 g (4 oz) chilled butter, cut into cubes
About 2-3 tbsp cold water
25 cm (10 in) Loose-Bottomed Fluted Flan Tin Baking Beans

Method:
Make the pastry: put the flour into a large bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add enough cold water to make a soft, pliable dough.

Wrap the dough and chill for 30 minutes.

Roll out the dough on a lightly floured surface and use to line the flan tin.

Bake the pastry shell blind in a preheated oven at 200℃ (180℃ fan, Gas 6) for about 10 minutes until the pastry edge begins to brown.

Remove the baking beans and foil, and bake for a further 5 minutes or until the base has dried out. Remove the pastry shell from the oven, and reduce the oven temperature to 190℃ (170℃ fan, Gas 5).

Break the chocolate into pieces, and place in a heavy pan with the butter and coffee extract. Heat gently, stirring occasionally, until the chocolate and butter have melted. Remove from the heat. Leave the mixture to cool slightly.

Beat the eggs, then add to the saucepan with the cream and sugar. Stir thoroughly to mix.

Pour the filling into the pastry shell. Bake for 30-35 minutes until the filling has set. Leave to cool.

Pipe whipped cream rosettes around the edge of the pie before serving.