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American chocolate fudge pie


Serves: 10-12
timePrep time: 35 mins
timeTotal time:
American chocolate fudge pie
Photographs by Tara Fisher

American chocolate fudge pie


Serves: 10-12
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
490Kcal
Fat
31gr
Saturates
18gr
Carbs
48gr
Sugars
38gr
Fibre
1gr
Protein
4.5gr
Salt
0.4gr

Rachel Allen

Rachel Allen

As a writer, television personality, and celebrity chef, Rachel Allen is used to a lot on her plate. In 2012 the Irish cook was awarded an Honorary Doctorate in science for her contribution to the culinary arts. In 2017 she opened her own restaurant Rachel's in Cork city serving naturally and locally produced food.  

See more of Rachel Allen’s recipes
Rachel Allen

Rachel Allen

As a writer, television personality, and celebrity chef, Rachel Allen is used to a lot on her plate. In 2012 the Irish cook was awarded an Honorary Doctorate in science for her contribution to the culinary arts. In 2017 she opened her own restaurant Rachel's in Cork city serving naturally and locally produced food.  

See more of Rachel Allen’s recipes

Ingredients

For the base:
  • 75g butter, cut into cubes, plus extra for greasing
  • 115g plain flour
  • 25g caster sugar
  • 30g pecans, quite finely chopped
For the chocolate layer:
  • 45g cornflour
  • 30g cocoa powder
  • 175g caster sugar
  • 3 large egg yolks
  • 450ml milk
  • 25g butter
  • 2 tsp vanilla extract
For the creamy layer:
  • 250ml double or regular cream
  • 200g cream cheese
  • 150g icing sugar

Step by step

Get ahead
Make up to a day ahead; it can also be frozen, covered, for 2-3 weeks. It's delicious eaten straight from the freezer.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Butter the sides and the base of a 23cm springform cake tin. Make sure the base is upside down, so that there's no lip and the cake can slide off easily when cooked.
  2. To make the base, place the flour and sugar in a bowl, then rub in the butter until the mixture resembles coarse breadcrumbs. Mix in the pecans, then form a soft dough. Press evenly into the cake tin. Place in the oven and bake for 25 minutes until golden. Leave the base in the tin and place on a wire rack to cool.
  3. Meanwhile, make the chocolate layer. Sift the cornflour, cocoa powder and a pinch of salt into a bowl, then add the sugar and mix well. Add the egg yolks and milk; whisk together. Transfer to a saucepan, place on a medium heat and cook, whisking continuously, until the mixture boils and becomes very thick. It is at the right thickness when it holds a figure of eight traced into the surface. Remove from the heat and whisk in the butter and vanilla extract, then set aside to cool, whisking occasionally to prevent a skin forming.
  4. Now make the creamy layer. Whisk the cream in a bowl until quite stiff. In a separate large bowl, beat the cream cheese and icing sugar together until soft, then fold in the cream.
  5. To assemble, use a dessertspoon to blob all the cream cheese mix onto the biscuit base. Smooth it out a bit, then blob on the chocolate mix. Swirl with the handle of a teaspoon for a marbled effect, then place in the fridge to set. This should take a few hours or could be done overnight.
  6. To serve, unclip the sides of the tin and remove. Using a palette knife or fish slice, slide the cake off the tin base onto a serving plate.
Chef quote
If this fudge pie were a person, I reckon it would be Roseanne Barr from the 1980s sitcom Roseanne. Big, brash and very sweet, this is not for the faint-hearted.

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