Chocolate Layer Pie

A really delicious silky chocolate pie which would be perfect for a buffet party. Serves 8-10.

Ingredients:

For the pastry

• 100g Cadbury Bournville chocolate
  
• 125g (4oz) margarine
  
• 225g (8oz) plain flour
  
• 1 Tbs cold water
  

For the custard

• 284ml (1/2 pt) double cream
  
• 75g (3oz) caster sugar
  
• 2 eggs
  
• 25g (1oz) cornflour
  
• 25g (1oz) margarine
  
• 5ml (1 teaspoon) vanilla essence
  
• 50g Cadbury Bournville chocolate
  

For the chocolate mousse

• 200g Cadbury Bournville chocolate
  
• 2 eggs, separated
  
• 284ml (1/2 pt) double cream
  
• 10ml (2 teaspoons) gelatine
  
• 2 Tbs hot water
  
• A little Cadbury Bournville cocoa (optional)
  

Also, you will require

• A 23cm (9 inch) fluted flan tin
  
  • Swivel vegetable peeler
    
  
  
  

  For the pastry
  

  First melt the chocolate in a bowl over a saucepan of hot but not boiling water. Rub the margarine into the flour, bind to a dough with the chocolate and the tablespoon of water.
  
  Carefully press into the fluted flan tin, ensuring that there are no thick corners in the base. Bake in a moderate oven (180 C/350 F/Gas Mark 4) for 20-25 minutes. Leave to cool, then carefully remove the pastry case from the tin.
  
  

  For the custard

  
  In a saucepan, blend together the cream, sugar, eggs and cornflour until smooth. Stir continuously over a very low heat until just starting to thicken. Do not allow to boil.
  
  Remove from the heat, stir in the margarine, vanilla essence and broken-up chocolate, then leave to cool. Place in the fridge and leave until very cold.
  
  

  For the mousse

  
  Using a swivel vegetable peeler make 50g of chocolate curls and keep on one side.
  Melt the remaining chocolate over a saucepan of hot water then stir in the egg yolks. Lightly whip the cream, fold some into the chocolate then fold this mixture into the remaining cream.
  
  Dissolve the gelatine in 40ml (2 tablespoons) hot water. Whisk the egg whites until stiff. Fold the dissolved gelatine into the chocolate cream mixture with the egg whites. Pour the mixture into the pastry case and leave to set.
  
  Whisk the cold custard until really thick and swirl over the set mousse. Decorate with the chocolate curls and if liked, a little cocoa sieved over the top.