Chocolate Velvet Pie

Serves: 6 - 8
Preparation: 15 minutes
Cooking Time: 15 minutes

A rich and tasty dessert that looks impressive but doesn't require hours in the kitchen. The crunchy biscuit base complements the smooth and creamy topping. Serve with a dollop of whipped cream for a truly decadent treat.


  • For the base:
  • 250g dark chocolate digestive biscuits
  • 75g butter (melted and cooled slightly, not enough to solidify)
  • For the topping:
  • 225g cream cheese
  • 175g caster sugar
  • 1 tsp Dr Oetker Madagascan vanilla extract
  • 175g dark chocolate, melted
  • 2 large egg yolks
  • 300ml double cream, whipped
  • 1 large egg white


  1. Pre-heat the oven to 180C/gas mark 6.
  2. Start by making the base. Crush the biscuits into crumbs using a blender or food processor. If you don't have either, you can crush them in a food bag using a rolling pin.
  3. Mix the biscuit crumbs and the melted butter together. Press the mixture into the base and sides of a 20-22cm flan dish.
  4. Bake in the oven for 15 minutes before removing and leaving to cool.
  5. While the base is cooling, make the topping. Beat together the cream cheese and 100g of the caster sugar.
  6. Add the vanilla extract into the cream cheese mixture, then add the melted chocolate.
  7. Next add the egg yolks one by one into this mixture, followed by the whipped cream.
  8. In a separate bowl whisk the egg white until it is stiff, then keep whisking while adding in the remaining caster sugar a spoonful at a time.
  9. Fold the egg white into the chocolate mixture then pour it onto the cooked pie crust.
  10. Chill in the fridge for several hours until set.

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