Pie pastry for 9-inch pie pan

1 cup plain baking chocolate

1 stick butter

1/2 cup Billington's Dark Brown Muscovado Sugar or Wholesome Sweeteners Organic Dark Brown Sugar

1/8 cup Billington's Demerara Sugar

2 tablespoons cocoa powder

2 tablespoons instant coffee powder

1/2 cup hot water

4 cage-free eggs

Roll out the pie pastry and use to line the base and sides of a 9-inch pie pan.  Bake blind at 400 degrees F for 15 minutes or until the base is dry.

Put the chocolate, butter and sugars in a bowl over a pan of warm water, stirring until smooth and melted.

Mix the cocoa and coffee with the hot water stirring until smooth.

In a large bowl, beat the eggs until frothy and stir in the other two mixtures.

Pour into the pastry crust and bake at 260 degrees F for 40-45 minutes or until firm and risen.  Serve warm or cold with creme fraiche dusted with cocoa powder.

Serves 8.