• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Sweet pastry
  • 180g unsalted butter
  • 90g castor sugar
  • 1/4 tsp salt
  • 1 small egg yolk
  • 295g plain flour
  • 2 to 3 tsp cold water
  • Filling
  • 40g cooking chocolate, melted
  • 35g melted butter
  • 55g soft brown sugar
  • 25g honey
  • 120ml whipping cream
  • 1 tsp cocoa powder, sifted
  • 150g roasted macadamia nuts or any nuts of your choice, coarsely chopped


    For the pastry:
  1. Cream butter and sugar until smooth.
  2. Add in egg to mix then sift in the flour.
  3. Add enough cold water to form a soft but not sticky dough.
  4. Put dough in a plastic bag or wrap with cling film and chill in the refrigerator for 30 minutes.
  5. Roll out pastry between two sheets of plastic wrap to fit a springform pie tin.
  6. Peel top layer of plastic from the pastry and ease pastry carefully into the flan tin.
  7. Peel off remaining plastic and trim and neaten the edges.
  8. Prick the base of the pastry with a fork and chill in the refrigerator for 20-25 minutes.
  9. Cover the pasty with foil, fill with beans and bake blind at 180°C for about 15 minutes or until the crust is lightly golden and the base is dry.
  10. Let it cool for 10 to 15 minutes.
  11. For the filling:
  12. Combine melted chocolate and butter in a mixing bowl.
  13. Add in sugar, honey and whipped cream.
  14. Stir until sugar dissolves.
  15. Sift in cocoa powder and add the nuts.
  16. Mix until well blended.
  17. Pour the chocolate mixture into the prepared crust.
  18. Bake in preheated oven at 190°C for 30 to 35 minutes.
  19. Cool completely before slicing the pie.
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