Halloween Mississippi Mud Pie with Blackberries

Step 01

Blitz the biscuits and melted butter to sandy crumbs, press into the base and sides of the cake tin and chill in the fridge.

Step 02

Heat the oven to 160C fan/gas 4. Melt the chocolate and butter over a pan of simmering water. Whisk the eggs and sugar until thick and creamy, about 5 minutes.

Step 03

Fold the cream and melted chocolate mixture into the eggs until just combined, pour onto the chilled base and bake for 50-60 minutes until just set. It will sink slightly as it cools, creating a crater for the ganache and cream.

Step 04

For the compote, simmer the blackberries and sugar for about 5 minutes until the berries release their juices but hold their shape, then cool.

Step 05

For the ganache, warm the dark chocolate, double cream, golden syrup and sifted icing sugar in a saucepan, stirring until smooth and glossy. Cool to room temperature before spreading.

Step 06

Whip the cream and vanilla to soft peaks and ripple through a third of the compote. Spread the ganache over the pie, top with the rippled cream and spoon over the remaining compote.