Once the chocolate and butter has melted take off the heat and stir in the cream cheese and coffee, then set aside. In a second bowl mix caster sugar, self-raising flour and cocoa powder.
Spoon over cream cheese layer. Refrigerate 3 to 4 hours or overnight and until set. Just before serving, top with remaining whipped topping and sprinkle with grated chocolate, if desired.
Scented with bourbon and orange and swirled with cream cheese, this pie is a standout at Thanksgiving or any fall dinner. Pie doesn’t win any awards unless both the filling and the crust come ...
Meanwhile, put the chocolate and butter in a large bowl. Add 6 tablespoons water to the sugar in a small saucepan, and bring to boil. Once boiling, pour over the chocolate-and-butter mixture ...