The origin of this pie is rather uncertain but it has become a very popular dessert in cafés and bistros. Like many American recipes, it is rich, so serve small slices.
Cake tin needed: a deep, loose-based 20cm (8in) cake tin or springform tin
for the crumb crust base
100g (4oz) crushed digestive biscuits
50g (2oz) butter, melted
25g (1oz) demerara sugar
for the filling
200g (7oz) plain chocolate (39 per cent cocoa solids)
100g (4oz) butter
1 level tbsp instant coffee powder
1 tbsp boiling water
300ml (½ pint) single cream
175g (6oz) dark muscovado sugar
6 large eggs, beaten
to finish
150ml (¼ pint) whipping or pouring double cream, whipped
Step one Preheat the oven to 180°C/Fan 160°C/gas 4. Grease the tin.
Step two To make the base, mix together the crushed digestive biscuits, the melted butter and the sugar and spoon into the prepared tin. Press the biscuit mixture out in an even layer, using the back of a metal spoon.
Step three To make the filling, break the chocolate into pieces and gently heat in a large pan along with the butter, instant coffee powder and water until the butter and chocolate have melted, stirring occasionally. Remove from the heat and beat in the cream, sugar and eggs. Pour the mixture onto the biscuit crust.
Step four Bake for about 1¼ hours or until set. Leave to cool completely in the tin, then turn out and decorate the top with whipped cream.