Chocolate pie with toffee sauce and coffee cream

• Digestive biscuits350g g
• butter↗140g g

  melted

• coconut flakes↗50g g
• milk chocolate↗200g g

  chopped

• dark chocolate↗200g g

  chopped

• milk↗250ml ml
• heavy cream300ml ml
• egg yolks↗6
• cornstarch3 tbsp tbsp
• soft light brown sugar↗100g g
• hazelnuts↗50g g

  chopped

• golden sugar↗300g g
• butter↗100g g

  cut into cubes

• heavy cream200ml ml
• instant coffee↗1 tbsp tbsp
• жирні вершки350ml
• золотистий цукор↗25g
• ванільний екстракт↗1 tsp

Step-by-step instructions

1. 1

   In a food processor, crush the biscuits together with the butter and coconut flakes to form the crust for the pie. Press it into a deep 21 cm tart pan with a removable bottom, pushing it up the sides and ensuring the corners are not too thick.

2. 2

   In a large saucepan melt both chocolates together with the milk and cream over very low heat, stirring slowly and continuously. In a separate bowl whisk the egg yolks with the cornstarch and sugar.

3. 3

   When the chocolate has melted, add the egg mixture and stir until the mixture thickens, about 10‑12 minutes. When the texture resembles a thick custard, pour it into the pan and smooth the top with a spatula. Sprinkle the hazelnuts and refrigerate for at least 2 hours.

4. 4

   Meanwhile, make the caramel sauce. Dissolve the sugar and 2 tbsp water in a large pan over low heat. Bring to a boil and cook until it turns golden and caramelized, about 2 minutes. Whisk in the butter in small pieces, then remove from heat and stir in the cream. Set aside to cool.

5. 5

   To make the coffee cream, mix the coffee with 1 tsp hot water to form a paste. In a large bowl beat the cream halfway, then add the coffee, sugar and vanilla and whisk until soft peaks form. Cover and chill until ready to serve.

6. 6

   To serve, cut the pie into slices. Warm the caramel sauce in a small saucepan or microwave and serve it alongside the coffee cream.