Chocolate brownie pie

Ingredients

• 170g unsalted butter, melted
• 2 tbs Frangelico or other hazelnut liqueur
• 2/3 cup (150g) caster sugar
• 120g plain flour, sifted
• 1 tsp baking powder
• 3/4 cup (65g) good-quality cocoa powder
• 3 eggs, lightly beaten
• 1 cup (150g) whole hazelnuts, roughly chopped
• 120g good-quality dark chocolate, roughly chopped
• Shaved chocolate, icing sugar and pure (thin) cream, to serve

Chocolate pastry

• 1 1/2 cups (225g) plain flour
• 1/4 cup (25g) good-quality cocoa powder
• 1/3 cup (75g) caster sugar
• 75g chilled unsalted butter, chopped
• 1 tbs sour cream
• 1 egg
• 50g dark chocolate, melted, cooled

 

 

Method

1. Step 1
   Preheat the oven to 200°C. Grease and line a 24cm x 3cm loose-bottomed tart pan with baking paper.
2. Step 2
   For chocolate pastry, place flour, cocoa, caster sugar and butter in a food processor and whiz until mixture resembles fine breadcrumbs. Add sour cream, egg and cooled chocolate and whiz again until the mixture just comes together – add a little more flour if the dough is too sticky. Form dough into a disc, enclose in plastic wrap and chill for 30 minutes.
3. Step 3
   Roll out the pastry between 2 pieces of baking paper until 5mm thick. Line the tart pan with the pastry, trimming any excess, and prick with a fork. Line with baking paper and fill with baking weights or uncooked rice, then bake for 20 minutes or until pastry is just dry.
4. Step 4
   Meanwhile, place the melted butter, Frangelico and caster sugar in a bowl and stir to combine. Sift in flour, baking powder and cocoa, then stir to combine. Stir in egg, then stir in nuts and chopped chocolate.
5. Step 5
   Reduce the oven to 180°C.
6. Step 6
   Pour chocolate filling into the tart case and bake for 35-40 minutes until a skewer inserted into the centre comes out with a few moist crumbs but no raw batter.
7. Step 7
   Scatter with chocolate shavings and dust with icing sugar. Serve warm with cream.