-==== REZKONV-Recipe – RezkonvSuite v1.1
Title: Chocolate & Banana Mud Pie
Categories: Cake, Pie
Yield: 12 Servings
1 Jar Dulce de Leche 450 g
115 grams 70% cocoa solids plain chocolate
1 pack Ready rolled shortcrust pastry, 375g
50 grams Butter
50 grams Dark muscovado sugar
2 Bananas, sliced
150 ml Double cream
============================== SOURCE ==============================
— Edited *RK* 02/23/2006 by
— Ulrike Westphal
1. Preheat the oven to 190c/Fan 170C/Gas Mark 5. Use the pastry to
line a 20cm/8in deep, fluted flan tin, line with baking paper and
beans and bake blind for 15mins; remove the paper and beans and bake
for 5 mins until base is dry.
2. Melt 100g of the chocolate in the microwave or by placing it over
a pan of hot water. Stir in the butter until smooth. Place the eggs
and sugar in a large bowl, placed over a pan of simmering water. Use
an electric whisk to whisk the mixture until it is thick enough to
leave a ribbon trail when the beaters are lifted.
3. Stir the chocolate into the egg mixture, then pour into the
pastry case. Bake for 10 mins or until just set. Cool, then chill
for at least 2 hours.
4. To complete, spread the dulce de leche on top of the chocolate
base. Slice the bananas over the top. Whip the cream until it forms
soft peaks and spread over the bananas. Melt the remaining chocolate
and drizzle over the pie. Slice and serve.
:cooking: 25 mins
:preparation: 20 mins + chilling