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Chocolate Chiffon Pie

ingredients

serves 6
1 portion Shortcrust Pastry
150 ml (1/4 pt) milk
75 g (3 oz) sugar
100 g (4 oz) plain chocolate, chopped
2 small eggs, separated
10 g (2 tsp) powdered gelatine
30 ml (2 tbsp) hot water
150 ml (1/4 pt) double cream
whipped cream
chocolate curls

method

1. Roll out the pastry and use to line a 20 cm (8 in) flan tin.

2. Bake "blind" (lined with greaseproof paper and baking beans) for 20 - 25 minutes at 190°C (375°F) Gas 5.

3. Remove the greaseproof paper and baking beans and return to oven for a further 5-10 minutes until crisp and lightly browned. Leave to cool.

4. Put the milk, sugar and chocolate into a saucepan and melt over a gentle heat, stirring continuously. Cool slightly.

5. Whisk the egg yolks into the chocolate mixture.

6. Dissolve the gelatine in the water and stir into chocolate. Leave until the mixture is beginning to thicken and set.

7. Whisk egg whites until stiff. Whisk in the remaining sugar.

8. Whisk the cream until it stands in soft peaks.

9. Fold the egg whites and cream thoroughly into the chocolate mixture. Pour into the pastry case.

10. Chill until set, then decorate with piped whipped cream and chocolate curls.

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