Meals and Courses

Ingredients
  • 1 quantity chocolate all-butter sweet shortcrust pastry, chilled (see page 10), made by replacing 15 g (½ oz) flour with cocoa powder
  • 150 g (5 oz) plain dark chocolate, broken into pieces
  • 500 g (1lb) medium-fat soft cheese, softened
  • 100 g (3½ oz) caster sugar
  • 1 tablespoon plain flour
  • 1 teaspoon vanilla extract
  • 3 eggs
Directions

Roll the pastry out on a lightly floured surface a little larger than a buttered 23 cm (9 inch) fluted loose-bottomed tart tin 3.5 cm (1½ inches) deep. Press the pastry over the base and sides and trim off the excess with scissors so it stands just above the top of the tin. Prick the base with a fork, then chill for 15 minutes.

Bake the tart blind (see page 15) for 15 minutes. Remove the paper and baking beans and cook for a further 5 minutes. Reduce the oven temperature to 150°C (300°F), Gas Mark 2.

Meanwhile, melt the chocolate in a bowl over hot water. Put the cream cheese in a bowl, add the sugar, flour and vanilla extract, then gradually beat in the eggs until smooth. Ladle about one-third into the chocolate bowl and mix until smooth.

Pour the vanilla cheese mixture into the tart case, then pipe over the chocolate mixture over the top and swirl together with the handle of a teaspoon for a marbled effect. Bake for 30–35 minutes until set around the edges, beginning to crack and the centre still wobbles slightly. Leave to cool in the turned-off oven.

When cool, refrigerate overnight. Remove the pie from the tin, put it on a plate and serve cut into wedges.

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