Chocolate Pye

Stolen from the programme "Two Fat Ladies" (Clarissa):

175g ground almonds,
1 egg white,
50g caster sugar,
225g plain chocolate,
300ml double/whipping cream.

Flaked almonds and yellow rose petals to decorate, though I had neither of these.

Mix the ground almonds, egg white, and sugar into a paste, knead into a ball, and roll out on a floured surface.

Line a flan tin with the dough, and place foil or baking paper within this, before baking for 18-20 minutes at 170°C.

Melt the chocolate in a Bain Marie, then stir in the cream (which must be at room temperature, in order to avoid re-solidifying the chocolate). Whisk lightly.

DRINK IT! DRINK IT NOW!!!

Ok, best not do that, but oh my, it was lovely and warm, not so cloying as pure melted chocolate, and just about the right level of runny to just down it... Fortunately, I managed to restrain myself, and moved onto the last steps: Pour into the crust, and chill after decorating.

I am currently enduring the torturous wait with it in the fridge. I am pleased to say that having a slab of granite cuts this painful wait to about half though ;-)

Please excuse the slightly shoddy photograph, I was having difficulty with the flash making the chocolate look red (?), and no flash making everything blurry and black... It is not the camera's fault, I am just incompetent.