Chocolate Layer Pie

-FOR THE CUSTARD-
284 ml Double cream; (1/2 pt)
75 g Caster sugar; (3oz)
2 Eggs
25 g Cornflour; (1oz)
25 g Butter; (1oz)
5 ml Vanilla essence; (1
-teaspoon)
50 g Cadbury’s Bournville
-chocolate

———————–FOR THE CHOCOLATE MOUSSE———————–
200 g Cadbury’s Bournville
-chocolate
2 Eggs; separated
284 ml Double cream; (1/2 pt)
10 ml Gelatine; (2 teaspoons)
2 tb Hot water
A little Cadbury’s
-Bournville cocoa;
-(optional)

ALSO, YOU WILL REQUIRE
A 23cm; (9 inch) fluted flan
; tin
Swivel vegetable peeler

For the pastry: First melt the chocolate in a bowl over a saucepan of
hot but not boiling water. Rub the butter into the flour, bind to a
dough with the chocolate and the tablespoon of water.

Carefully press into the fluted flan tin, ensuring that there are no
thick corners in the base. Bake in a moderate oven (180 C/350 F/Gas
Mark 4) for 20-25 minutes. Leave to cool, then carefully remove the
pastry case from the tin.

For the custard: In a saucepan, blend together the cream, sugar, eggs
and cornflour until smooth. Stir continuously over a very low heat
until just starting to thicken. Do not allow to boil.

Remove from the heat, stir in the butter, vanilla essence and
broken-up chocolate, then leave to cool. Place in the fridge and
leave until very cold.

For the mousse: Using a swivel vegetable peeler make 50g of chocolate
curls and keep on one side.

Melt the remaining chocolate over a saucepan of hot water then stir
in the egg yolks. Lightly whip the cream, fold some into the
chocolate then fold this mixture into the remaining cream.

Dissolve the gelatine in 40ml (2 tablespoons) hot water. Whisk the egg
whites until stiff. Fold the dissolved gelatine into the chocolate
cream mixture with the egg whites. Pour the mixture into the pastry
case and leave to set.

Whisk the cold custard until really thick and swirl over the set
mousse. Decorate with the chocolate curls and if liked, a little
cocoa sieved over the top.