Chocolate Mud Pie
base
6 oz plain flour
1 teaspoon coca powder
4 oz unsalted butter, cut into small pieces
1 oz caster sugar
Filling
3 oz caster sugar
2 tablespoons cornflour
2 egg yolks
¾ pint milk
1 tablespoon coffee granules
7 oz plain chocolate
1 sachet gelatine
¼ pint double cream
to decorate
¼ pint double cream
grated chocloate
cocoa powder to dust

make the base
grease & line a 8" tin
Set oven to gas mark 4/360 deg F/185 deg C
mix flour & cocoa in a bowl
Add butter & rub in until mix begins to blend
Add sugar & kneed to a dough
Press across the base & sides of the tin
Bake for 20 minutes
Cool in tin before removing from tin
make the filling
melt chocolate
beat sugar, cornflour & egg yolks together
Bring milk almost to the boil & pour over the mix
Return the mix to the pan
Cook over a low heat until thickened
Stir in the coffee & melted chocolate
Transfer to a bowl
Dissolve the gelatine & whick into the chocolate mix
While the mix is still slightly warm beat in the cream
Pour into the shortbread case
Chill
to decorate
with whipped cream and chocolate curls

DO NOT FREEZE