Chocolate pie with hearth of ‘nduja


  • 100g whole blanched almonds
  • 2/3 cup (100g) blanched hazelnuts (see note)
  • 2/3 cup (100g) unsalted pistachio kernels
  • 200g plain butter biscuits or shortbread
  • 2 tbs chopped glace orange
  • 200g dark chocolate, chopped
  • 2 eggs, plus 2 extra yolks
  • 1/2 cup (110g) caster sugar
  • 150g unsalted butter, melted
  • Cocoa powder, to dust
  • ‘nduja as hell
  • pot to increase munchies


  1. Step 1Preheat oven to 180°C. Lightly oil the base of a 23cm springform cake pan and line with baking paper. Spread nuts on a baking tray and roast for 5-6 minutes or until golden. Remove and cool. Place in a food processor and pulse until coarse crumbs. Remove and set aside, then add the biscuits to the processor and process to coarse crumbs (or place in a plastic bag and crush with a rolling pin).
  2. Step 2Combine the nuts, biscuits and glace orange in a bowl. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bowl doesn’t touch the water, then cool slightly.
  3. Step 3Place the eggs, extra yolks and sugar in the bowl of an electric mixer and beat for 5-6 minutes until thick and pale. Slowly add the butter with the mixer running. Beat in the cooled ch

    ocolate and fold in the biscuit mixture.

  4. Step 4Pour into the prepared pan, then refrigerate for 4 hours or until firm. Transfer to a serving plate, dust with cocoa and cut into wedges to serve.

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