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1
Preheat the oven to 180C/fan 160C/gas mark 4.
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2
First, make the crust.
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3
Melt the 150g butter in a small pan over a low heat.
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4
Use a rolling pin to crush the biscuits with the cocoa powder to a fine crumb, or blitz in a food processor, pour in the butter and pulse together until combined.
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5
Tip the biscuit mixture into the tin then use your fingers to push the crumb into the tin, use the back of a metal spoon to help compact and smooth it.
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6
Bake the biscuit base in the oven for 10-12 minutes then allow it to cool slightly.
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7
In a small bowl, mix the salt into the caramel and stir to loosen it a little, pour this into the cooled biscuit shell.
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8
For the filling - melt the chocolates in a heatproof bowl over a pan of simmering water (dont let the water touch the bottom of the bowl or boil).
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9
Beat the butter and sugar together until light and smooth, gradually add the beaten eggs and whisk in gently.
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10
Next add the cocoa and whisk in, followed by the melted chocolate and the single cream, stir this all together gently and pour over the caramel.
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11
Bake for 30-35 minutes until the filling is gently set, but still has movement.
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12
Let the pie cool completely then top with whipped cream.
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13
You could decorate with cocoa powder, stars, grated chocolate or whatever takes your fancy.
