Home Sweet Home Bakealong 4: Black Bottom Pie

4/100

A nice slice

Blackbottom pie. The pudding for a bruised posterior. Hmm… maybe not. Sorry, I’ve been with toddlers all day so my brain is stuck  on “surreal” setting. Here’s this week’s bake from Home Sweet Home. It tastes good.

I made it in a 7 inch loose bottom cake tin instead of a flan/pie dish. It just didn’t look like there was enough base for the pie dish. In hindsight, there might have been but I quite like this ‘high-top’ version of the pie. It’s easy to make an involves very little hands-on time. I’d recommend it. There’s a similar but more low-rent version of this here (Chocolate Marshmallow Pie).

Try Pie. Try

As you can see from the pictures the chocolate/vanilla division is not very flat. In some places you get more chocolate than others. I think this could be due to impatience and the chocolate not having set properly.

Black Bottom Pie

from the Home Sweet Home by Hummingbird Bakery

While Beckie may have accidentally bought choc-chip cookies, I discovered that Waitrose actually didn’t have any double chocolate cookies. In fact, their double chocolate cookies were normal cookies with two types of chocolate chunks. Very nice, but not what the recipe required so I nicked Beckie’s idea and added some cocoa to the crushed mixture.

200g double chocolate cookies – see above.
80g unsalted butter, melted

3 tablespoons rum – I used some whisky liqueur I had kicking around.
1 tablespoon water
2 leaves of gelatine
500ml whole milk
4 egg yolks
160g caster sugar
1 tablespoon cornflour
170g dark chocolate – I used 100g dark and 70g of Lindt’s salted milk chocolate.

400ml double cream – I left this of. You know by now we’re not fans of whipped cream here.
3 tablespoons icing sugar – only needed if you’re doing the cream
20g dark chocolate – this should be shaved but I forgot and let Mr B eat the chocolate so I used a crumble Twirl chocolate bar instead.

Method is basically:
Crush biscuits and mix with melted butter, press into base.
Make custard mixture. Split in half and mic one half with chocolate.
Pour chocolate half on base, leave to cool then pour the plain half on top and leave to chill over night.
See Beckie’s version here. I’m looking forward to Chocolate Custard Squares next week!