- Step 1
Process biscuits until fine crumbs. Add butter. Process until just combined. Press mixture over base and sides of 3cm deep, 23cm-round (base) loose-based fluted flan tin. Refrigerate for 30 minutes. Preheat oven to 150C/130C fan-forced.
- Step 2
Meanwhile, make filling: Combine coffee and 1 tablespoon hot water in a bowl until smooth. Place chocolate, butter, sugar, coffee mixture and milk in a saucepan over medium heat. Stir for 3 to 4 minutes or until smooth and combined. Set aside for 20 minutes to cool. Whisk in cocoa and flours. Whisk in egg until combined.
- Step 3
Pour filling over biscuit base. Place tin on a baking tray (see note). Bake for 35 minutes or until top is firm to touch. Stand for 20 minutes.
- Step 4
Meanwhile, place chocolate and 1/2 cup cream in a heatproof, microwave-safe bowl. Microwave on Medium-High (75%) for 1 to 2 minutes or until smooth, stirring halfway through cooking with a metal spoon. Spread 2/3 of the ganache over top of pie. Set aside for 20 minutes.
- Step 5
Meanwhile, using an electric mixer beat cocoa and remaining cream until soft peaks form. Serve pie topped with cream mixture, chocolate curls and drizzled with remaining ganache (see note).
Use a tray with sides when baking in order to collect any oil that may be released by the base. If remaining ganache is too firm to drizzle, microwave on HIGH (100%) in 5 second bursts until smooth enough to drizzle.