Chocolate Slab Pie

Instructions

1. 1

   Preheat the oven to 180°C (160°C fan) and grease a 9-inch square tin.

   Tip: If using a different tin size, adjust the quantities accordingly.

2. 2

   To make the nut crumble, combine the nuts and butter in a food processor and pulse until crumbly.

   Tip: Be careful not to over-process or it will turn into a paste.

3. 3

   Press the nut crumble into the base of the tin and bake for 10 minutes.

   Tip: Press it down firmly to create an even base.

4. 4

   Melt the chopped chocolate and condensed milk together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.

   Tip: Take care not to let the bowl touch the water.

5. 5

   In a separate bowl, whisk the eggs, caster sugar, vanilla extract, and cocoa powder until combined.

   Tip: The mixture should become thick and glossy.

6. 6

   Pour the chocolate mixture into the egg mixture and stir until combined.

   Tip: The mixture should be smooth and glossy.

7. 7

   Pour the mixture over the baked nut base and bake for 20-25 minutes, or until just set.

   Tip: A slight wobble in the centre is fine as it will continue to set as it cools.

8. 8

   Cool the pie completely before slicing and serving.

   Tip: It will be very rich, so small slices are recommended.