Silk Chocolate Pie Recipe

• 200 grams / 7 oz of flour
• ¼ teaspoon of baking powder
• 120 grams / 4¼ oz of butter
• 50 grams / 2 oz of castor sugar
• 1 egg

• 230 grams / 8 oz of soft butter
• 1 ½ cups of white sugar
• 115 grams / 4 oz of cooking chocolate, melted and cooled
• 4 eggs
• 2 teaspoons of vanilla essence
• Whipped cream to garnish

Pastry
Sift the flour and baking powder into a large bowl or food processor. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until the mixture resembles fine breadcrumbs. Whisk thecastor sugar and egg together and add to the mixture to make a firm dough. On a lightly floured bench or board knead the mixture until it forms a smooth ball. Handle as little as possible to prevent the pastry from becoming hard when baked. Cover with plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 200°C, 400°F or gas mark 6. On a lightly floured board or bench, roll out the pastry to fit a 23 cm (9 inch) flan or quiche dish. Place the pastry in the dish and trim the edges.Prick (dock) the pastry and cover with cooking paper. Pour blind baking beans or rice on top of the cooking paper and bake for 8 to 10 minutes. Remove the beans or rice and continue cooking for 5 minutes or until the pastry is a golden colour. Allowthe pie shell to cool.

Filling
Cream the butter with the sugar until it is smooth, fluffy and nearly white in colour. Fold in the melted chocolate and vanilla. Using an electric beater, beat in the eggs thoroughly, one at a time. Pour the mixture into the pie shell and chill for several hours. This is best left over night. Decorate with whipped cream just before serving.

(Serves 8)