Ingredients:
1 1/2 cups (185 g / 6 oz) self-raising flour
1/2 cup (60 g / 2 oz) plain flour
1/2 cup (40 g / 1 1/4 oz) cocoa powder
250 g (8 oz) butter, chopped
1 tablespoon oil
1 1/2 cups (375 g / 12 oz) caster sugar
1 tablespoon instant coffee powder
2 eggs. Lightly beaten

Topping:
150 g (5 oz) butter, chopped
150 g (5 oz) dark chocolate, chopped

Preparation:

1. Preheat oven to 160 C (315 F). Brush a 20 cm round tin with oil, line base and side with paper.

 

2. Sift the flours and cocoa powder into a large mixing bowl and make a weill in the centre.

 

3. Combine the butter, oil chocolate, sugar and coffee powder with 1 cup (250 ml / 8 fl oz) water in pan. Stir over low heat until the chocolate and butter are melted, and the sugar is dissolved. Remove from the heat. Pour the chocolate mixture into the well in dry ingredients. Wisk until just dombined. Add the eggs and mix well.

 

4. Pour the mixture into the tin and bake for 2 hours. Leave in the tin to cool completely, then turn out onto a wire rack. Pour the topping* over the cake and allow it ti run down the side.

    

   *Topping: combine the butter and chocolate in a pan. Stir over low heat until the butter and chocolate are melted. Remove from the heat and allow the mixture to cool slightly.

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Ingredients:
CRUST:
1 cup roasted pecans; chopped
1 homeade pie crust (one-crust pie)

FILLING:
150 g (5 oz) butter
30 g (1 oz) chocolate, chopped
6 Tbs cocoa
2 tsp instant coffee
3 eggs
250 g (0.5 lb) powdered sugar
2 Tbs sour cream
1 tsp vanilla extract

TOPPING:
1 1/2 cups heavy cream, whipped
chocolate shavings

Preparation:

1. Preheat oven to 375°F (190°C).

 

2. CRUST: Combine pecans with ingredients for one-crust homeade pie to form dough. Let rest in fridge 10 mins. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. Place on to a 9-inch pie plate.

 

3. FILLING: Melt butter in a saucepan. Remove from heat. Add chocolate, cocoa and coffee, stirring continually until chocolate melts.

 

4. In a separate bowl mix eggs and sugar until creamy. Add sour cream and vanilla extract. Gently fold in melted chocolate.

 

5. Pour into prepared pie shell. Bake for 35-40 minutes or until filling is set. Cool.

 

6. Top pie with whipped cream and chocolate shavings. Chill.

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