Sweet Treats: Ben’s Cherry & Chocolate Pie

For the biscuit base:

66g Unsalted Butter
133g Bourbon Biscuits
133g Chocolate Digestives (You can use 300g of one variety; but I like to mix it up a little)

For the filling:

88g Dark Chocolate (Ideally with more than 70% cocoa)
88g Unsalted Butter
88g Soft Brown Sugar
88ml Double Cream
2 Medium Free Range Eggs
1 Pack of Sour Cherries

For the topping:

220ml Double Cream
15g Grated Chocolate
a spoonful of Sugar (helps the medicine go down!)
a handful of Glacé Cherries

Pre-heat the oven to 180°C.
Line a 7-inch pie dish with foil.

For the base:

1. Melt the butter in a small saucepan and then take off the heat.
2. Put the biscuits into a sealed food bag and bash with a rolling pin until it resembles fine crumbs.

3. Empty the crumbs into the saucepan containing the melted butter and mix well.
4. Use the crumbs to line the base and sides of the pie dish.
5. Chill in the fridge for 15 minutes or so.

Tip: Use the back of a spoon to get an even(ish) finish when lining the pie dish with the crumbs.

For the filling:

1. Place the chocolate and butter into a small bowl over a pan of simmering water. (Bain Marie)
2. Stir occasionally until the mixture is fully melted.
3. Remove the bowl from the pan and allow to stand for 10 minutes.

4. Beat the eggs and sugar together in a bowl until light and creamy.
5. Whisk in the chocolate mixture and then the double cream.
6. Add in the sour cherries and stir well.

7. Pour into the biscuit case and bake for roughly 35 minutes until it is just firm.
8. Remove from the oven and allow to cool for at least 1 hour.
9. When cooled, remove from the foil and slide onto a large plate.

Tip: The filling will sink a little when it cools; but don't worry - all is fine!

For the topping:

1. Whisk the cream in a bowl, gradually adding a spoonful of sugar.
2. Stop whisking when soft peaks are formed.
3. Cover the top of the pie with the topping and sprinkle with some grated chocolate.
4. Add some cherries for decoration.
5. Serve and enjoy!