Not all fats are bad. Look for chocolates made with the best kinds of fat. Cacao butter is a natural oil containing stearic acid (abundant in olive oil) and high levels of antioxidants. Virgin coconut oil may also be used in some good quality chocolates bringing its health benefits to the bar. This scrumptious chocolate pudding pie looks stunning topped with berries. This is delicious dish that the whole family will love. Make it a day before.
- For the base
- 80g coconut butter
- 60g 70–85% dark chocolate
- 225g digestive biscuits, unsweetened
- For the filling
- 180g coconut butter
- 180g 80% dark chocolate, broken into pieces
- 4 medium free-range eggs
- 180g coconut sugar
- Preheat the oven to 180°c/gas mark 4.
- For the base, melt the coconut butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until completely melted and combined. Crush the biscuits (you can use a blender) into fine crumbs and add to the melted mixture.
- Butter the bottom and sides of a 23cm loose-based tin. Put the base in the tin, press it down and let it chill for half an hour in the fridge.
- Meanwhile, for the filling, melt the butter and dark chocolate in the same way. Put the eggs, sugar and cream in the blender and mix together. Allow the melted chocolate mixture to cool (otherwise you risk the cream curdling). Once cool, add the melted chocolate mixture to the blender and blend together again, making sure that all the sugar is mixed in.
- Remove the base from the fridge and pour the filling over the base. Put in the oven and cook for 45 minutes until firm. It will rise up as it cooks but, once removed, will shrink again slightly.
- Allow to cool and serve with a generous topping of berries.