Chocolate Pye

A sumptuous chocolate/cream pie courtesy of Clarissa of Two Fat Ladies fame. Adapted from an 18th century 'Hannah Glasse' recipe.

Ingredients

• 175g almond flour (or ground Almonds)
• 1 egg white
• 50 g caster sugar
• 225g plain dark chocolate
• 300mls double or whipping cream
• flaked almonds and yellow rose petals to decorate.

Method

Mix almond flour egg white and sugar into a thick paste and knead it into a ball roll out into a round on a surface lightly dusted with icing sugar then leave to chill for at least half an hour (uncovered).

Preheat the oven to 180 C.

Line the flan tin with foil or baking paper (no beans needed) and cook for about 18-20 minutes until golden. Check the sides don't scorch.

Melt the chocolate in a double boiler until runny, remove from heat. Stir in the cream. As the mixture cools whisk briskly into a light foam. Pour into the the crackling crust and chill to set, decorate with rose petals and almonds.

Good eh - thanks girls!

PS: My first attempt was thwarted by not lining the ceramic flan dish, I have since bought a non-stick one.....have to say tho' the pastry is delicious and crunchy.